Description
A simple recipe for low FODMAP stir fry sauce. With only 7 ingredients and ready in less than 5 minutes. With gluten-free option and lactose-free.
Ingredients
Scale
- 1 tsp grated fresh ginger
- 120 ml (1/2 cup) low FODMAP stock
- 1 tbsp cornstarch
- 120 ml (1/2 cup) soy sauce reduced salt*
- 1 tsp sesame oil
- 1/2 tbsp rice vinegar
- 1 tbsp maple syrup
Instructions
- Grate the ginger and set aside.
- Make the stock with a low FODMAP stock cube and set aside.
- Put the cornstarch in a bowl and add a small dash of water. Stir until you have a smooth paste.
- Now put all the ingredients together in a bowl and stir together.
- You can store the sauce in the fridge in a sealed container for 1 week. This recipe makes enough stir-fry sauce for 2x a dish for 4 people.
Notes
*Use gluten-free soy sauce to make this recipe gluten-free. Preferably use soy sauce with less salt, otherwise, the sauce can become quite salty in combination with the stock.
Storage: you can store the wok sauce in the refrigerator for 1 week. Store the sauce in a sealed container. You can also freeze the sauce, then you can store it for 3 months.