Stir-Fry Sauces

• 4 tsp sesame oil
• 4 tsp cornstarch
• 4 large cloves of garlic, minced
• 2 tbs ginger, minced
• 2 tbs rice vinegar
• 1/4 cup maple syrup or honey
• 6 tbs tamari
• 2 tbs water

Stir-Fry Sauce #2:

• 1/4 cup vegetable broth
• 2 tbs tamari
• 1 tbs pure maple syrup
• 1 tbs cornstarch

Stir-Fry Sauce #3:

•  1/4 cup Reduced Sodium Tamari
• 2 tbs honey or maple syrup
• 2 tsp arrowroot starch or corn starch
• 1 tbs fresh ginger, minced
• 1 large cloves garlic, minced
• ½ tsp crushed red pepper

Spicy Honey-Sesame Glaze #4:

• 1 clove garlic, minced or grated
• 1/3 cup rice vinegar
• 1/4 cup toasted sesame oil
• 1-2 tbs Gochujang (Korean chili paste) or chili sauce
• 2 tbs low sodium soy sauce or tamari
• 1 tbs honey

Directions:

Sauces #1 – #3:

1. Mince the garlic and ginger (if using) in a small food processor.
2. Add in all other ingredients and pulse until combined.
3. Taste and adjust seasonings if needed.

Spicy Honey-Sesame Glaze:

1. In a small saucepan, whisk together the glaze ingredients (start with 1 teaspoon chili sauce and add more to taste).
2. Bring the glaze to a gentle boil over medium heat, stirring often and reducing heat as necessary. Simmer until the glaze is reduced by about half (about 5 to 10 minutes; it’s about done when it starts bubbling up substantially). Remove the glaze from the heat and set aside.
3. This sauce can also be eaten cold.

For more info and variations on stir-frying, checkout this Cooksmarts Guide to Stir-Frying.