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My Go-To Paleo Stir-Fry Sauce

My Go-To Paleo Stir Fry Sauce

This multi-purpose paleo stir-fry sauce is my go-to condiment for making Asian inspired pan-fried dishes, marinades and dressings. Make a batch ahead of time to keep in the fridge!

My Go-To Paleo Stir-Fry Sauce Recipe

I’ve had a few requests for a quick and easy paleo stir-fry sauce, so I thought I’d share what I usually make and use. This flavoursome sauce can be used in more than just stir-fries, and that’s why I usually make a larger batch of it to store in the fridge.

This recipe is gluten and soy-free and uses coconut aminos as its base. You can learn more about coconut aminos here. You can usually find a bottle at a health food store or online (e.g. Amazon or Thrive Market). Alternatively, you can use a regular wheat-free tamari sauce; in this case, don’t add the salt listed in the ingredients. This sauce will last for up to a month in the fridge.

For AIP version, omit the sesame oil.

Paleo Stir Fry Sauce -super versatile and simple to make ahead of time.

Different ways to use this paleo stir-fry sauce

  • Add to any vegetable stir-fry, see my quick recipe below.
  • Use in any meat or seafood stir-fry; you don’t even have to add garlic or ginger to the stir-fry as it’s already in the sauce.
  • Marinate any kind of meat before grilling.
  • Mix up with a little extra lime juice and some olive oil for a quick Asian salad dressing.
  • Drizzle over salmon or white fish and bake in a paper bag with some thinly sliced vegetables.
5.0 from 10 reviews
My Go-To Paleo Stir-Fry Sauce
Prep time
Total time
Tamari sauce can be used instead of coconut aminos. Don't add the salt in this case.
Serves: 1 cup
  • 1 teaspoon grated garlic (about 1 large clove)
  • 1 tablespoon grated ginger (small knob)
  • ⅓ cup coconut aminos
  • Juice of ½ lime
  • 2 tablespoons fish sauce
  • 1½ tablespoons honey or coconut syrup
  • 1 teaspoon sesame oil
  • ¼ teaspoon salt
  • Optional: ½ long red chilli, finely diced (if you like a bit of heat)
  1. Combine all ingredients and store in an airtight jar in the refrigerator for up to a month. The salt in the sauce will preserve all of the ingredients quite well. It will become more pungent with ginger and garlic as the time goes by.

Have you made this recipe? Tag @eatdrinkpaleo on Instagram and hashtag it with #eatdrinkpaleo.

Check out my paleo hoisin sauce recipe here.
Find more recipes for paleo sauces and condiments here.
Check out my 7-Day, 4-Week and 8-Week paleo plans here.

 Quick paleo vegetable stir-fry

Quick Paleo Vegetable Stir Fry


1 tablespoon coconut oil or olive oil
1/2 red onion, sliced
1 carrot, sliced
1 small red pepper, sliced
large handful snow peas, tails cut off
3 tablespoons paleo stir fry sauce

Heat oil in a large frying pan. Add the veggies and pan-fry over high heat for 2-3 minutes, stirring a few times. Add 3 tablespoons of the paleo stir-fry sauce and stir through over high heat for 20-30 seconds. It will caramelise and thicken slightly. That’s it!



  1. Thank you for this!!! I have been trying and trying to come up with a decent sauce (homemade OR store-bought) and they were all either too sweet, too salty, too gloppy, too nasty (chemicals). And this captures perfectly the salty/slightly sweet flavor I was looking for without the gross goopy texture. Bookmarking to make again and again!

    1. Thank you, Christina. I am the same as you in that I love that perfect balance of salty/sweet combo with just a little acidity as well. Glad you like it!

  2. Would this work using Tamari and omitting the fish sauce? Really want to make this, but I have no fish sauce and won’t be to the store soon. TIA!

  3. Hey,
    I just found your website, and I love it ♡- so many great recipes (I can’t even leave a comment on each :-). This really helps me to keep my paleo approach going. I will definitly try some of your recipes and I also will really try some of the chocolate things. Thanks for sharing.
    Have a great weekend! Gwen

  4. I usually add a little arrowroot starch to my stir fry sauce, but I love the idea of having this on hand in the frig already made. Can I add the arrowroot to the recipe and store it, or should I add that later when I’m making the stir fry?

    1. Hey Lisa, yes arrowroot gives a stir-fry that nice slurry texture. Add it to the stir-fry at the end, rather than mixing into the pre-made sauce.

  5. This sauce was delicious! I just tried it tonight and it came out wonderfully…thank you for the recipe! I had to use powdered ginger and it turned out just fine. I also halved the fish sauce and lime just because I don’t particularly like them but I understand their importance in a sauce like this. All I’m saying is that this recipe can be altered a little bit to suit individual tastes. Thank you again!

    1. I think it will still work quite well. Asian sauces (in general) are all about sweet, salty and sour balance, so I personally like to add a little sweetener but you can also go without. A little orange juice might work well as well.

    1. Good question! I haven’t tried before but I imagine it should be fine. You could even freeze it in ice cube moulds, so you easily portion it out.

  6. This looks beautiful! I can’t do chillies so will need to make it without, but I’ve pinned it to try when I next make a stir-fry. I have everything I need for it, too! Great recipe!

  7. I just love sauce, any sauce. I think sauces are what makes food exciting. This stir fry sauce has the perfect consistency of tangy and sweet and caramelized beautifully on the veggies. Definitely a winner!

  8. This is going to come quite in handy as summer approaches and we make a lot more stir fries! My husband always complains that we need a stir fry sauce, and next time he does that I’ll just hand him this recipe :-

  9. Such a great idea! I’m always scrambling to make the sauce at the last minute when I stir-fry. I love the idea of making it ahead of time!

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