by Austin Carter
New Recipe
Course: Condiment, Dips and Sauces Cuisine: Asian Prep Time:5minutes Cook Time:5minutes Total Time:10minutes Calories: 16kcal Author: Austin Carter Servings: 6
– Bowl or mason jar with a lid – Whisk or Spoon – Measuring cups and spoons – Knife and cutting board (for garlic and ginger) – Airtight container (for storage, if needed)
– ½ cup low-sodium soy sauce – ½ cup low-sodium vegetable stock or water – 1 teaspoon sesame oil – ½ Tablespoon rice vinegar – 2 cloves garlic minced – 1 2 teaspoon grated ginger – 1 Tablespoon sugar or honey* up to 2
– 1 Tablespoon cornstarch – Pinch red pepper flakes optional
– Mince the garlic and grate the ginger. – In a bowl or mason jar, combine soy sauce, vegetable stock or water, sesame oil, and rice vinegar. – Add the minced garlic, grated ginger, and sugar or honey.
– Mix in the cornstarch until fully dissolved. – (Optional) Add a pinch of red pepper flakes for heat. – Whisk or shake all ingredients well until combined.
– Use immediately in a stir fry, simmering to thicken if needed. – Store any leftovers in an airtight container in the fridge for up to 1 week.