Asian Chia Stir Fry Sauce

A fellow Low-FODMAPPER, Sandra, sent through this delicious recipe. I only made one slight change – it originally contained garlic (like everything seems to!) so I simply left it out.

It was fantastic to have another stir fry sauce to use. While I love my peanut satay sauce, I often crave something more soy based so I found this recipe to be perfect. I cooked chicken and veggies to go with this recipe, but I’m sure that beef or simply veggies would go nicely with the sauce too!

Sandra had also highly recommended me to try chia seeds, which I was dying to use – but had no idea how to include them in my food. The trick is to give the chia seeds enough time to soften and expand. The proportion to use is 1 tablespoon of chia seeds to 1/2 cup of liquid. I aim to try some more chia seed recipes in the near future, so stay tuned!

Ingredients (Serves 1)

1 quarter cup of soy sauce

1 Tablespoon of while vinegar

1 Tablespoon of ketchup

1 to 2 teaspoons minced fresh ginger or ginger paste (depending on preference)

1 teaspoon of dark sesame oil

1 Tablespoon of chia seeds, white or black

Method 

1. Mix all ingredients together and leave for 10 minutes or more to allow the sauce (and chia seeds) to thicken.

 

As usual, I’m interested to hear your thoughts and any amendments that you make! 🙂