LisaLulu Posted August 24, 2014 Share Posted August 24, 2014 I adapted my moms old corn and soy laden stir fry sauce recipe to be whole 30 friendly because I was craving Chinese food. 1 cup cold water 1/4 cup coconut aminos 2 tablespoons tapioca starch 1 teaspoon salt Stir very well right before using so the tapioca doesn't sink to the bottom, then add to your stir fry right at the end and cook for about a minute or two until the sauce thickens. I stir fried red onion, eggplant, carrot, celery, crushed garlic, broccoli, orange and green peppers in avocado oil and then added the sauce. Adding the salt is key because coconut aminos are much less salty than soy sauce and I wanted it to taste 'real' (especially since I'm not watching my sodium intake..) Link to comment Share on other sites More sharing options...
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