Sweet, Sour, and Perfectly Spicy Gluten-Free Asian Stir Fry Sauce

By classycook

Ingredients

• 6 tablespoons Bragg’s Amino Acids OR soy sauce OR tamari
• 6 tablespoons plain rice vinegar
• 3 tablespoons coconut oil
• 1 tablespoon sesame oil
• 2-3 tablespoons coconut sugar
• 6 minced garlic cloves
• 1 tablespoon fresh grated ginger
• 1-2 teaspoons Srirachi…I like it hot, so I add more.
• 2 teaspoons corn starch (for the slurry)
• 2 teaspoons water (for the slurry)

Preparation

Step 1

Put all of the ingredients below in a sauce pan except for the cornstarch/water slurry, and heat until boiling. While that’s coming to temperature, make the slurry. Combine the corn starch and water in a small bowl and whisk together with a cute little whisk or fork.

Gently whisk for about 30 seconds to a minute for it to thicken and look glossy gorgeous and turn off the heat.