This bright, savory sauce comes together in one bowl with fresh ginger, minced garlic, rice vinegar, and toasted sesame oil for a deep, nutty backbone. A touch of honey balances the salt and tang, while cornstarch gives it that glossy, cling-to-everything finish once it hits a hot pan. Optional red pepper flakes let you dial the heat up or down depending on your mood. It thickens in just a minute or two, whether you're flash-cooking it in a wok or tossing it with vegetables during the last stretch of cooking. Built on real aromatics rather than a jarred shortcut, it's an easy way to bring bold, plant-forward flavor to a Mediterranean-style stir-fry night.
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Whisk together the tamari, water, rice vinegar, toasted sesame oil, honey, ginger, garlic, cornstarch, and red pepper flakes (if using) in a small bowl until the cornstarch is fully dissolved and no white streaks remain.
To use immediately: pour the sauce into a hot wok or skillet over medium-high heat and stir constantly for 1–2 minutes, until the sauce thickens, turns glossy, and coats the back of a spoon.
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