1/2 cup low sodium soy sauce (or Tamari if gluten free)
1/2 cup chicken stock (or vegetable broth if vegan)
1 tablespoon corn starch (or arrow root)
1 tablespoon honey (or agave nectar if vegan)
1 teaspoon sesame seed oil
1 teaspoon rice vinegar
2 inch piece of ginger, peeled and grated or finely minced (or 1 tablespoon ginger paste in a squeeze tube, and other readers have had success with 1 tablespoon ground powdered ginger)
2 garlic cloves, grated or finely minced
- Whisk all ingredients together. Adjust the amount of sauce you add according to how much stir fry you’re making. When adding to your stir fry, allow to cook for 3 full minutes to allow the corn starch to thicken the sauce.
- Makes 1-1/4 cups. Will keep refrigerated in an airtight container for 1 week.