This silky stir-fry sauce leans on savory coconut aminos as its base, balanced with a touch of honey for sweetness and a nutty depth from toasted sesame oil. A little fresh ginger adds warmth and brightness without any heavy or harsh notes, while a quick arrowroot slurry gives the sauce that glossy, spoon-coating finish you want clinging to vegetables and protein alike. It comes together in minutes on the stovetop and keeps well in the fridge, so you can whisk up a batch ahead and have a gentle, well-balanced sauce ready whenever a stir-fry craving hits. It's a smart pick for anyone building a GERD friendly kitchen, since it delivers all the umami richness of a classic stir-fry sauce without leaning on the usual harsh, acidic edge. Simple, glossy, and easy on digestion — this one earns a permanent spot in the fridge door.
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In a small bowl, whisk together the coconut aminos, 2 tbsp water, sesame oil, rice vinegar, honey, garlic, ginger, and red pepper flakes, if using, until combined.
In a separate small bowl, stir the arrowroot starch into the 1 tbsp cold water until fully dissolved with no lumps.
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