This glossy, savory-sweet sauce comes together in minutes with tamari, rice vinegar, a touch of maple syrup, and toasted sesame oil for that deep, nutty backbone. Fresh ginger adds brightness while a quick cornstarch slurry gives it that perfect glossy, spoon-coating thickness restaurant stir fries are known for. A pinch of red pepper flakes brings optional heat if you want it, making this easy to customize to your spice tolerance. It's a smart, low FODMAP option to keep on hand for drizzling over vegetables, noodles, or a quick weeknight stir fry. The whole thing simmers together in one small saucepan, so cleanup is minimal and the payoff is huge.
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In a small bowl, whisk together the tamari, rice vinegar, maple syrup, sesame oil, ginger, garlic, and red pepper flakes (if using) until combined.
In a separate small bowl, whisk the cornstarch and water together until the cornstarch is fully dissolved with no lumps.
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