Ingredients

1 teaspoon rice wine vinegar

2 inch piece of ginger, peeled and grated or finely minced (or 1 tablespoon ginger paste in a squeeze tube, or 1 tablespoon ground powdered ginger)

2 cloves of garlic, grated or finely minced

Instructions

Whisk all ingredients together. I like making mine in a pint size mason jar and shaking it.

Add the amount of sauce you desire to the stir fry you’re making. When adding to your stir fry, allow to cook for 3 full minutes to allow the arrowroot starch to thicken the sauce.

Makes 1-1/4 cups. Will keep refrigerated in an airtight container for 2 weeks.

Notes

For paleo, you can substitute honey for the date paste if preferred