• On Oct, 05, 2024
•  ladyrecipes
•  Recipes

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Course
Condiment
Cuisine
Japanese
Servings
8
Calories
25 kcal

INGREDIENTS

1x
2x
3x
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1 tbsp toasted sesame oil
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1 garlic clove minced
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1/4 cup Tamari
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1 tbsp coconut aminos
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3 tbsp granulated erythritol
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3/4 cup water
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1/2 tsp apple cider vinegar
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1/8 tsp cracked black pepper
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1/4 tsp xanthin gum
To serve
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1/2 tsp sesame seeds
INSTRUCTIONS

Fry the garlic and ginger in sesame oil for about 30 seconds – 1 minute on a medium/ low heat until fragrant.
Add the soya sauce, coconut aminos, low carb sweetener, water, apple cider vinegar and spices. Cook for 2 minutes on a low simmer.
Whisk in 1/4 tsp xanthan gum and heat until it thickens and reaches your desired consistency. Mine took about 4 minutes.
Makes 1/2 cup / 8 tbsp of sauce (1 tbsp per portion – 1.2g net carbs per tbsp).
Store in a sealed glass jar in the fridge for up to one week. (It probably lasts much longer than that because of the vinegar but mine was always gone within a week :))
To use this sauce as a marinade, leave out the xanthan gum. Simply marinate your fish or chicken for about 20 minutes before stir-frying!
NUTRITION
Serving: 1tbsp
Calories: 25kcal
Protein: 1.1g
Fat: 1.8g
Sodium: 517mg
Fiber: 0.2g
Sugar: 0.3g