1/2 cup coconut aminos
1/2 cup chicken stock
1 tablespoon arrowroot starch
1 tablespoon date paste
1 teaspoon sesame seed oil
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
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.
For paleo, you can substitute honey for the date paste if preferred