Gluten Free Garlic Ginger Stir-Fry Sauce
This glossy, savory stir-fry sauce comes together in under ten minutes and makes four servings worth of bold, restaurant-quality flavor from a handful of pantry staples. The key swap here is tamari in place of regular soy sauce — it delivers that same deep, umami-rich punch without any wheat, making it a reliable choice for anyone navigating gluten sensitivities. Fresh minced garlic and grated ginger do the heavy lifting on aroma, while honey and rice vinegar balance the sauce with just the right touch of sweetness and brightness. A simple cornstarch slurry thickens everything into a glossy, cling-worthy coating that actually sticks to your vegetables, proteins, or noodles instead of pooling at the bottom of the wok. A pinch of red pepper flakes is optional, but highly recommended if you like a little heat sneaking in at the end. Make it fresh and use it immediately, or let it cool and stash it in the fridge for a quick weeknight shortcut that tastes anything but rushed.
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Learn more →Ingredients
4 servings
- ¼ cup tamari
- ¼ cup low-sodium chicken broth or vegetable broth
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp cornstarch
- 2 tbsp cold water
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
In a small bowl, whisk together the tamari, broth, honey, rice vinegar, and sesame oil until the honey is fully dissolved.
- 2
In a separate small bowl, whisk the cornstarch into the cold water until smooth and no lumps remain.
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