Let’s get saucy, mmmkay?
Most traditional stir fry sauces include soy and corn starch, two highly inflammatory ingredients that are avoided on the Autoimmune protocol. I’ve been hearing a lot from my Instagram community that they are missing sauce on the AIP diet. (If you’re wondering what the AIP diet is, head here.)
This seven ingredient AIP stir fry sauce recipe includes ginger and garlic to give the sauce a flavorful punch, plus coconut aminos to mimic the rich flavor of soy sauce.
The AIP stir fry sauce is thickened by tapioca starch, which makes it taste like a copycat recipe from your favorite pre-AIP Chinese food recipe. I love pouring this AIP stir fry sauce over sautéed veggies and cauliflower rice, and I bet it would be an incredible marinade for steak or chicken before you pop them on the grill.
Last but not least, adding fish sauce to this AIP stir fry sauce is where the money is at because it makes the AIP sauce salty and increases the depth of the flavor of this AIP sauce. You’re going to love it!
AIP STIR FRY SAUCE
- Sauce pan
- 1 tbsp minced garlic fresh
- 1 tsp minced ginger fresh
- 1/2 cup coconut aminos
- 1 tsp tapioca flour (see notes)
- 1 tbsp water
- 1 tbsp extra virgin olive oil
- 1 tbsp fish sauce (sugar-free)
- Place olive oil in the sauce pan on medium high heat
- Sautee the ginger and garlic for 2-3 minutes until fragrant
- In a bowl, whisk together the tapioca flour and water
- add coconut aminos and fish sauce to the sauce pan and lower heat to a simmer (lowering the heat is very important so it doesn't get goopy!)
- add the tapioca and water mixture to the sauce pan and whisk it in
- turn heat to low and let the sauce thicken for 1-2 minutes