Sesame Ginger Stir Fry Finishing Sauce

• 1/4 cup soy sauce (gluten-free if needed)
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 1 tablespoon minced fresh ginger
• 1 clove garlic, minced
• 1 teaspoon toasted sesame seeds
• 1 teaspoon cornstarch mixed with 2 tablespoons water

Steps

1. 1 Whisk together soy sauce, rice vinegar, sesame oil, and honey in a small saucepan.
2. 2 Add minced ginger and garlic, stirring to combine.
3. 3 Bring mixture to a gentle simmer over medium heat.
4. 4 Stir in the cornstarch slurry and cook until sauce thickens, about 1-2 minutes.
5. 5 Remove from heat and stir in toasted sesame seeds.

Equipment

• Small saucepan
• Whisk

Variations

• Add a splash of chili oil for a spicy kick.
• Include a teaspoon of grated lime zest for a citrusy twist.

Substitutions

• Substitute honey with maple syrup for a vegan option.
• Use coconut aminos instead of soy sauce for a lower sodium alternative.

Pairings

• Steamed jasmine rice
• Crispy spring rolls

Nutrition

Tips

• For a richer flavor, toast sesame seeds in a dry pan before adding to the sauce.
• Adjust sweetness by adding more honey or tang with extra rice vinegar.

Storage

Store in an airtight container in the refrigerator for up to 1 week. Reheat gently in a saucepan over low heat.

Freezing: This sauce does not freeze well due to the sesame oil which can become grainy.

Serving Suggestions

• Toss with hot stir-fried vegetables and tofu.
• Drizzle over grilled chicken or shrimp for an Asian flair.

FAQ