Stir-Fry Sauce – Tamari & Ginger

Stir-Fry Sauce – Tamari & Ginger
Stir-Fry Sauce - Tamari & Soy
Stir-Fry Sauce – Tamari & Soy

Low FODMAP family friendly foods are becoming more and more within our home of late and all of us are embracing the change.
There are so many amazing wholesome and alternative food products readily available to us these days and it makes all of this so much easier!
Now, let’s not dismiss this recipe as something that will taste lesser than a standard stir-fry sauce! It is equally as delicious, if not better!
it is well balanced with Tamari and Ginger, has a delicate sweet note from the Coconut Aminos and this particular sauce is light on Chilli, but has a subtle spice that livens the whole sauce up.

This sauce is really versatile (the best kind of recipes always are) and will suit Chicken, Pork, Beef or Vegetarian stir-fry’s.
It is a decent quantity too, this is enough sauce for one family sized stir-fry or two smaller meals.

Please, make sure you allow the sauce to sit and develop flavours! It is really important you give it a chance to do so.

Enjoy! X


Stir-Fry Sauce – Tamari & Ginger

Serves 1
Prep time 5 minutes
A low FODMAP stir-fry sauce, with punchy Tamari and Ginger flavours. A delicious stif-fry sauce suitable to all proteins.


  • 1/4 Cup Chicken Bone Broth
  • 1/4 Cup Tamari (gluten free soy)
  • 2 Tsp Apple Cider Vinegar
  • 2 Tsp Coconut Aminos
  • 1 Tsp Ginger
  • 1 Long Red Chilli


1. Slice Chilli lengthways and remove seeds, place in a medium bowl.
2. Peel, then finely grate Ginger; add to bowl.
3. Add Bone Broth, Tamari, Apple Cider Vinegar and Coconut Aminos to bowl also.
4. Whisk lightly with a fork then set aside to allow sauce to develop flavour.


Note: The longer the sauce is left to develop the better. Leave for a minimum of 1 hour.

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