Coconut Aminos: Soy Sauce Substitute with 65% Less Sodium! (Soy-free, raw, vegan)
Posted Mar 04 2011 8:27pm
I read about Coconut Secret coconut aminos online and was excited when I found a bottle of it in Nature’s Pantry a few weeks ago. It tastes like soy sauce, only it has 65% less sodium! (113mg per teaspoon) How awesome is that? Plus, it’s raw, soy-free, vegan, organic, gluten-free, and totes health benefits. In other words, perfect.
What’s funny is that I used to despise soy sauce when I was younger. I thought it tasted awful and couldn’t understand for the life of me why anyone would want to ruin perfectly good Chinese food with that bitter nastiness!! But I think my opinion was formed in childhood haste. I tried it again in recent years and realized that it’s amazing! Only problem is that it’s just about the saltiest thing on earth aside from straight sodium chloride and MSG, and sodium doesn’t get along with my body very well, so I definitely shouldn’t use as much as I’d like to. But now it’s like the taste buds gods have smiled down on me and presented this bundle of awesomeness. Squeeeeeeeeee!
I made my very first stir-fry with it last night. I picked up a couple of steam-in-bag rice pouches from Hannaford and I had a pork tenderloin from ShopRite. So it just made sense to bring all the yumminess together in one pot, right?
Another palm tree wonder: palm oil! I sauteed the pork tenderloin in Spectrum Organics palm shortening ; it’s such a delight to cook with! It has a much higher smoke point than olive oil, but just as healthy, if not healthier being it’s easier to cook without without burning.
Pork tenderloin, Rice, and Vegetable Stir-fry with Coconut Aminos
1 pork tenderloin, cubed and sauteed in organic palm shortening with salt (Lo Salt), black pepper, and sliced garlic cloves
When pork was thoroughly cooked, I added in: 1 bag Hannaford steam-in-bag rice & mixed veggies, 2 cups (over) steamed string beans, about 2 TBSP Coconut Secret coconut aminos, 2 TBSP apricot fruit spread, about 1 teaspoon no salt added grainy mustard, and a dash of crushed red pepper flakes. Stirred together and cooked on low heat for a few minutes to infuse the flavors a bit.
Makes 2-4 servings
So GOOD! And super easy to make! It was all minimal prep work, which I loved. I’d estimate less than 10 minutes of prep work and 15-20 minutes of cooking. That’s what I like about stir-fries; one pot, throw everything in, stir it up a ‘lil and you’re eating within minutes. I dig it! heh
Questions: Do you like soy sauce? Have you ever heard of coconut aminos or tried it?