This glossy stir-fry sauce comes together in one saucepan with coconut aminos, toasted sesame oil, and rice vinegar simmered until fragrant with fresh garlic and ginger. A touch of honey rounds out the savory-sweet balance, while a quick arrowroot slurry whisked in at the end gives it that thick, spoon-coating sheen you want clinging to vegetables and protein alike. Red pepper flakes bring a gentle kick if you want it, making the heat level entirely yours to control. It thickens even more as it chills, so a good shake before using brings it right back to pourable, glossy perfection. Keep a jar in the fridge for an easy stir-fry sauce that's ready whenever the wok is hot, and it's a solid staple for a gluten free kitchen.
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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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