Black Pepper Stir Fry Sauce
Servings: 0.5 cup
Calories: 32kcal
Ingredients
- ¼ cup tamari or soy sauce or coconut aminos
- 2 tablespoon water
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 2 teaspoon maple syrup
- 2 teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon ground ginger
Instructions
- Add all of the ingredients to a small bowl and whisk to combine.
- The sauce needs to be cooked in order to thicken up. Add to any stir fry in the last 2-3 minutes of cooking (once the meat is fully cooked and the veggies are nearly cooked), stir to coat and allow to heat for 1-2 minutes until slightly thickened.Alternatively, you can bring it to a simmer in a small saucepan over medium heat, whisking constantly until thickened.
- Enjoy!
Notes
Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 1 month.
Nutrition
Serving: 0.25recipe | Calories: 32kcal | Carbohydrates: 6g | Protein: 2g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 812mg | Potassium: 64mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 6IU | Vitamin C: 0.01mg | Calcium: 13mg | Iron: 1mg
