1 can premium coconut milk
1 Tbsp arrowroot
2 tsp lime juice
2 tsp fish sauce

Combine ingredients together and mix with a whisk. Add below as directed.

This sauce could be combined with various meats, seafood, tofu, and veggies as one desires. You can also add fresh ginger and garlic to the stir fry. My usual order is to cook and brown the meat or tofu first. Seafood is the exception and added last. Remove from pan, then heat your oil of choice (recommend coconut oil) and put in the garlic and ginger (optional). Cook slightly, but not too brown, then add your vegetables that take longer to cook first (broccoli, green beans, snap peas, bok choy etc.) and the shorter cooking vegetables second (leafy greans). Add your meat, seafood, or tofu and the coconut sauce. Reduce heat and cook until thickened. If you are using seafood, cook 5 minutes. Keep in mind that your vegetables and meat will be cooking during this time, so if you really like your vegetables crisp, don't cook them a lot ahead of time.

Can be made SCD by eliminating the arrowroot and making your own coconut milk.

Ideas for combos:

Shrimp & asparagus
Mahi mahi, bok choy, & snap peas
Chicken & green beans

Claire