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Whisk together the coconut aminos, garlic-infused olive oil, fresh ginger, rice vinegar, toasted sesame oil, honey, ground ginger, and lime juice in a small saucepan until combined.
Set the saucepan over medium-low heat and warm the sauce, stirring occasionally, until it just begins to steam and the honey is fully dissolved, about 2–3 minutes. Do not boil.
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