Yield: 3/4 cup
INGREDIENTS:
1/2 cup coconut aminos
1/3 cup orange juice (from 1 large orange; see Note)
2 teaspoons fish sauce
1 (1-inch) piece ginger, peeled and grated
2 cloves garlic, minced
2 teaspoons chili paste or Sriracha
DIRECTIONS:
- Place all of the ingredients in a small bowl.
- Stir to combine.
- Store in a jar, refrigerated for up to 1 week.
Note: If you plan on making Orange-Ginger Beef Stir-Fry, using a vegetable peeler, peel off wide strips of zest (the outermost, colored part of the peel) before juicing the orange. Reserve the zest.