Ingredients:

  • 1/2 cup low sodium soy sauce
  • 1/4 cup vegetable or chicken broth
  • 1 tablespoon rice vinegar
  • 2 tablespoons honey or maple syrup
  • 3 cloves fresh garlic, finely minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water

Instructions:

  1. Mince your 3 garlic cloves and grate your 1 tablespoon of ginger. I like to keep them in a little pile right next to the stove.
  2. In a small bowl, combine the 1/2 cup soy sauce, 1/4 cup broth, 1 tablespoon rice vinegar, and 2 tablespoons honey. Stir until the honey is fully integrated. Note: Using a fork works just as well if you don't have a tiny whisk.
  3. In a separate small cup, mix 1 tablespoon cornstarch with 1 tablespoon cold water. It must be cold water; hot water will cause the starch to clump immediately into dumplings.
  4. Get your wok or skillet very hot with a splash of neutral oil. If you’re cooking meat or veggies, do that first and set them aside, or push them to the edges of the pan.
  5. Drop the garlic and ginger into the center of the pan. Cook for only 30 seconds until fragrant and golden. Do not let them turn brown or black.
  6. Pour in the soy sauce mixture. It should bubble and hiss immediately. Let it come to a rapid boil for about 30 seconds.
  7. Give your cornstarch slurry one last stir (it settles quickly) and pour it into the boiling liquid. Whisk constantly as it thickens.
  8. Remove the pan from the heat and stir in the 1 teaspoon of toasted sesame oil. This preserves the delicate aroma of the oil which can diminish with high heat.
  9. Toss your cooked vegetables and protein back into the pan. Stir until every piece is coated in a glossy, dark glaze.
  10. The sauce is at its best right when it's finished. Serve it over rice or noodles while it's still steaming and vibrant.