This bold, glossy stir-fry sauce comes together in one bowl with savory tamari, tangy rice vinegar, and a nutty hit of toasted sesame oil, balanced by a touch of sugar and a warming kick from chili garlic sauce and ground Sichuan pepper. Fresh grated ginger adds brightness, while a bit of cornstarch whisked in gives the sauce that signature glossy, clingy finish once it hits the hot wok. Whisk everything until smooth and slightly thickened, then stir it into your vegetables and protein of choice in the last minute or two of cooking for a sauce that coats every piece evenly. It’s punchy, a little sweet, a little fiery, and endlessly versatile — ladle it over crisp-tender veggies, tofu, or noodles for a quick weeknight dinner. This one’s a great fit for a vegan kitchen, no fuss required to make it work.
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Learn more →4 servings
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Add the tamari, rice vinegar, hoisin sauce, sesame oil, sugar, cornstarch, chili garlic sauce, Sichuan pepper, and grated ginger to a small bowl.
Whisk until the cornstarch is fully dissolved and the sugar is no longer visible at the bottom of the bowl — the sauce should look uniform and slightly thickened in consistency before cooking.
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