
This savory stir-fry sauce comes together in one small saucepan, whisking coconut aminos with toasted sesame oil, rice vinegar, minced garlic, and fresh ginger into a fragrant, glossy base. A touch of honey rounds out the salty-sweet balance, while an arrowroot slurry gives it that perfect glossy, spoon-coating thickness without any heavy-handed cooking. Red pepper flakes bring optional heat if you want a little kick in every batch. It's quick enough to whisk together while your vegetables or protein are hitting the pan, and it keeps well in the fridge for whenever a stir-fry craving strikes. With olive-oil-forward pantry staples like garlic, ginger, and vinegar doing the heavy lifting, this sauce is a smart, flavorful addition to a Mediterranean-style 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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