Low Sodium Classic Stir Fry Sauce
Transform your stir-fry dishes with this flavorful and heart-healthy *Low Sodium Classic Stir Fry Sauce*! Perfect for those watching their sodium intake, this recipe substitutes traditional soy sauce with its low-sodium counterpart while delivering the full-bodied taste you love. A balanced blend of honey, rice vinegar, garlic, and fresh ginger creates a harmonious combination of sweet, savory, and tangy flavors, while toasted sesame oil adds a rich, nutty undertone. A touch of crushed red pepper flakes brings just the right amount of heat, making this sauce versatile enough for any protein or veggie pairing. Ready in just 10 minutes, this easy homemade sauce is thickened to perfection with a quick cornstarch slurry and can be stored for up to a week—perfect for elevating weeknight meals with less salt and no compromise on taste. If you're searching for "healthy stir-fry sauce", "low-sodium recipes", or "quick sauce for stir-fry," this recipe is your answer!
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Recipe Information
Ingredients
- 0.25 cup low-sodium soy sauce
- 0.25 cup water
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 tablespoon toasted sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 0.25 teaspoon crushed red pepper flakes
Instructions
In a medium-sized bowl, combine the low-sodium soy sauce, 1/4 cup of water, honey, rice vinegar, minced garlic, minced ginger, and toasted sesame oil. Whisk together until well combined.
In a small bowl, mix the cornstarch with 1 tablespoon of cold water until smooth to create a slurry.
Add the cornstarch slurry to the soy sauce mixture and whisk again until fully incorporated.
Stir in the crushed red pepper flakes for a hint of heat, or adjust according to your preference.
To thicken the sauce, transfer the mixture to a small saucepan and place it over medium heat.
Bring the sauce to a gentle simmer, stirring frequently to prevent any clumps from forming.
Once the sauce has thickened to your desired consistency, remove it from the heat. This should take about 3-5 minutes.
Allow the sauce to cool slightly before using it in your stir-fry dishes, or store it in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.0 g | 18% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1990 mg | 87% | |
| Total Carbohydrate | 48.4 g | 18% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 34.5 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 18 mg | 1% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 53 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
