Stir-fry with Soy-Free Orange Sauce

Soy-free orange sauce is good on whatever protein or veggies you want to eat: chicken, tofu, wings, stir fry veggies, etc. The balsamic vinegar and salt substitute quite nicely for the soy sauce.

Ingredients

• 1 1/2 cup water
• Zest of one medium to large orange
• Juice of one medium to large orange
• 1/3 cup white vinegar or rice vinegar
• 2 tbsp coconut amino acids (or 2 tbsp balsamic vinegar and 1/4 tsp salt)
• 1/2 tsp salt
• 1 inch ginger, finely minced, or 1 tsp ground ginger 
• 1 stick celery, finely minced
• 1 cup brown sugar, packed
• 1-2 cloves garlic, finely minced (optional)
• 1 tsp cayenne pepper (optional)

For later

• 2 tbsp water
• 2 tbsp cornstarch

Instructions

1. Combine all but the For Later ingredients in a small pan. 
2. Bring to a boil over a medium high heat. 
3. Decrease the heat to medium, and simmer until the mixture is reduced by about half, stirring occasionally.
4. Combine the cornstarch and 2 tbsp water, stirring until smooth.
5. Add the starch mix to the sauce.
6. Simmer until the sauce thickens, stirring occasionally.
7. Mix some of the sauce with your protein and serve.