Ingredients:

  • 1 cup low sodium soy sauce (240 ml)
  • 1/2 cup honey or agave syrup (120 ml)
  • 1/4 cup rice vinegar (60 ml)
  • 1 tablespoon freshly grated ginger (15 g)
  • 2 cloves garlic, minced
  • 2 teaspoons cornstarch (8 g)
  • 2 tablespoons water (30 ml) (for cornstarch slurry)
  • Optional: 1 teaspoon sesame oil (5 ml)

Instructions:

  1. In the medium saucepan, mix low sodium soy sauce, honey or agave syrup, rice vinegar, grated ginger, and minced garlic.
  2. Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally.
  3. In a small bowl, whisk together cornstarch and water until smooth.
  4. Gradually pour the cornstarch slurry into the saucepan, stirring constantly until the sauce thickens (about 1-2 minutes).
  5. If using, stir in sesame oil for added flavor.
  6. Remove from heat; let it cool before using. Store in an airtight container in the refrigerator for up to 2 weeks.