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AIP stir Fry sauce


Whitney Shook
A simple, four ingredient restaurant that will add a depth of flavor to meats and veggies
5 from 4 votes
Prep Time 5 mins
Cook Time 6 mins
Course Main Course
Cuisine Chinese
Servings 4


  • 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


Make sure you measure the tapioca and water! I'm a big fan of eye-balling things in the kitchen but if you get too much tapioca added to the sauce it will make it thick, goopy, and unappealing. This consistency can also occur if you get the mixture too hot. If that happens, just add a bit of broth until you reach a sauce consistency, one tablespoon at a time.