Whisk together coconut aminos, toasted sesame oil, and rice vinegar for a glossy, savory sauce with real depth, then let fresh garlic and grated ginger bloom into it as it simmers. A pinch of red pepper flakes brings gentle heat, while a quick arrowroot slurry thickens everything into a silky, spoon-coating finish that clings beautifully to noodles or a hot pan of vegetables. It comes together in minutes on the stovetop and keeps well in the fridge, so you can whisk up a batch and have it ready whenever a stir-fry craving hits. This one's a great plant-based staple to stash in your fridge, delivering all that sweet-savory, umami punch without any animal products in sight.
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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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