This glossy, savory sauce comes together in one bowl with tamari, fresh ginger, and minced garlic whisked into a base that thickens into a silky, clingy glaze. Toasted sesame oil adds deep nutty aroma, while rice vinegar brings a bright tang and a pinch of red pepper flakes gives it just enough heat. Whisk it smooth, then either simmer it directly in a hot wok until it turns glossy and coats a spoon, or toss it into your stir-fry during the last couple of minutes so it clings to every vegetable and grain. It's endlessly versatile — spoon it over noodles, rice bowls, or a quick vegetable stir-fry for an instant restaurant-style finish. This one's a genuinely solid pick for a vegan kitchen, with no animal products standing between you and dinner on the table in minutes.
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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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