This fast and easy stir fry sauce without soy sauce has a nice balance of savory, tangy, sweet and spicy. This sauce can not only be used for stir fry but also as a marinade for veggies, tofu, and tempeh. It's vegan, oil-free, gluten-free, nut-free, and soy-free (of course).
What give's this sauce a yummy umami or savory flavor is the coconut aminos. The tang comes from the rice vinegar and lime juice. The simple homemade date syrup provides a nice sweetness. Finally, the Thai chili sauce gives it little kick of heat.
What you need to make this vegan stir fry sauce
- Fresh ginger
- Garlic
- Simple Homemade Date Syrup
- Red pepper hot sauce (like Sriracha)
- Coconut aminos
- Rice vinegar
- Lime
How to make this sauce
This sauce is super easy and fast—only 5 minutes to whip up!
Add all ingredients into a small mixing bowl. Using a whisk, stir until ingredients are well incorporated.
Now, if you don't have Simple Homemade Date Syrup prepped and in your refrigerator, you can mince and soak 1 large (or 2 small) pitted date(s) in ¼ cup of hot water for 5 minutes to soften and then add it to your sauce. It may add small chunks of sweetness but should meld into the sauce once heated during the stir fry.
I recommend prepping this date syrup because its used in so many dressing, sauce and dessert recipes and it lasts in the refrigerator for up to 2 weeks.
Frequently Asked Questions
Our favorite alternative to soy sauce is coconut aminos. It's plant-based vegan, and allergen friendly. It's also lower in sodium and widely available in most major grocery stores in the aisle where you'd find the soy sauce. If you can't find it in your store, you can order it online here.
Different people have different reasons for avoiding soy sauce. One is a soy allergy. Another reason is that soy sauce is high in sodium. Coconut aminos provides a nice alternative by providing that savory, umami flavor without the soy sauce. Coconut aminos has half the sodium content of regular soy sauce. This is a great way to season your food, especially if high blood pressure or stroke risk is a concern.
This sauce is great on Veggie Stir Fry with Noodles, Tempeh Stir Fry and as a marinade for vegetables, tofu and tempeh.
This sauce stores well in the refrigerator in an airtight container for up to 5 days.
We hope you love this soy sauce free stir fry sauce as much as we do. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!
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Stir Fry Sauce without Soy Sauce
- Total Time: 5 minutes
- Yield: 4 1x
- Diet: Vegan
Description
This fast and easy stir fry sauce without soy sauce has a nice balance of savory, tangy, sweet, and spicy. This sauce can not only be used for stir fry but also as a marinade for veggies, tofu, and tempeh. It's vegan, oil-free, gluten-free, nut-free, and soy-free (of course).
Ingredients
- 1 Tbsp fresh ginger root, grated or minced
- 3 cloves garlic, chopped
- 2 Tbsp Simple Homemade Date Syrup
- 2 tsp red pepper hot sauce (like sriracha)
- 2 Tbsp fresh lime juice (about ½ to 1 full lime)
- ¼ cup coconut aminos
- ¼ cup rice vinegar
Instructions
Add all ingredients into a small mixing bowl. Use a whisk or fork and stir until well combined.
Notes
EQUIPMENT / SUPPLIES
- Microplane grater/zester
- Knife
- Cutting board
- Measuring spoons
- Small mixing bowl
- Whisk (or fork)
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauces
- Cuisine: Asian
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