Ingredients:

  • ¼ cup (60ml) Low-Sodium Soy Sauce (Use Tamari for Gluten-Free)
  • 2 tablespoons (30ml) Oyster Sauce (Vegetarian Option: Mushroom Flavored Soy Sauce)
  • 2 tablespoons (30ml) Rice Vinegar (or Apple Cider Vinegar as a substitute)
  • 1 tablespoon (15ml) Honey (or Maple Syrup for Vegan)
  • 1 tablespoon (15ml) Cornstarch (or Tapioca Starch)
  • 1 teaspoon (5ml) Sesame Oil
  • 1 clove Garlic, minced (about 1 teaspoon)
  • ½ teaspoon Ground Ginger
  • ¼ teaspoon Red Pepper Flakes (optional, for heat)
  • ¼ cup (60ml) Water (or Chicken/Vegetable Broth for added flavor)

Instructions:

  1. In a mixing bowl, whisk together soy sauce, oyster sauce (or substitute), rice vinegar, honey (or substitute), cornstarch, sesame oil, minced garlic, ground ginger, and red pepper flakes (if using).
  2. Stir in the water or broth until the cornstarch is completely dissolved. Ensure no lumps remain.
  3. For a thicker sauce, pour the mixture into a small saucepan. Heat over medium heat, stirring constantly, until the sauce thickens to your desired consistency (about 1-2 minutes).
  4. Remove from heat (if thickened). Let the sauce cool slightly before using. Store in an airtight container in the refrigerator for up to 1 week.