2/3cupscoconut aminosif using soy sauce, use to taste as it's saltier than coconut aminos
1/3cuprice vinegar
1/8cupcane sugaror coconut sugar
2tablespoonscornstarch
1tablespoonsesame oil
Pinchred pepper flakesuse more if you like it spicy
Instructions
Sauteé the garlic and ginger in a medium sauce pan with the olive oil until fragrant, about 15-30 seconds.
Add the water, coconut aminos, rice vinegar, and sugar. Heat the mixture until boiling and then reduce the heat to medium-low.
Combine 1/8 cup of the mixture with cornstarch and then pour it into the sauce, also add in the sesame oil and crushed red pepper flakes.
Cook the sauce with the cornstarch mixture, stirring often until sauce thickens, once thickened it’s ready to serve.
Serve as desired or let the garlic sauce cool slightly before refrigerating.
Video
Notes
The sauce will thicken in the refrigerator, just add it to a saucepan or your stir fry pan to heat up, you can add a little bit of water if needed to thin it out.
If you don't have coconut aminos you can use soy sauce. If you're using soy sauce, use to taste as it's saltier than coconut aminos.