My Go-To Paleo Stir-Fry Sauce

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

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-free 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 ). Alternatively, you can use a regular wheat-free, gluten-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 an 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 or seafood 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.

Check out how to make my paleo hoisin sauce here.
Find more recipes for paleo sauces and condiments here.

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

Paleo Stir-Fry Sauce

  • Author: Irena Macri
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 1 cup 1x
  • Category: Condiments
  • Cuisine: Asian


Tamari sauce can be used instead of coconut aminos (don’t add the salt in this case).



  • 1 teaspoon grated garlic (about 1 large clove)
  • 1 tablespoon grated ginger (small knob)
  • 1/3 cup coconut aminos
  • Juice of 1/2 lime
  • 2 tablespoons fish sauce
  • 1 1/2 tablespoons honey or coconut syrup
  • 1 teaspoon sesame oil
  • 1/4 teaspoon salt
  • Optional: 1/2 long red chilli, finely diced (if you like a bit of heat)


Combine all ingredients and store in an airtight jar or container 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 time goes by.

 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. 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!

  2. 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 :-

  3. 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!

  4. 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!

  5. Totally love this go-to stir-fry sauce ! I can totally relate the flavor profile and am mouthwatering just thinking about it !!

    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.

    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.

  6. 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!

  7. 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.

  8. 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

  9. 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!

  10. My absolute fav fav fav! The only thing is…. I wish I had this 8 years ago when my journey began 😉

  11. 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!

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