Garlic Ginger Sauce
A bright, punchy garlic ginger sauce made with fresh garlic, ginger, soy sauce, and sesame oil — ready in 5 minutes and perfect for any stir fry or dipping.
Ingredients
- 4 garlic cloves minced
- 2 tablespoon fresh ginger minced or grated
- 3 tablespoon low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 2 tablespoon chicken stock or water
- ½ teaspoon red pepper flakes optional
Instructions
- Combine all ingredients except sesame oil in a small bowl. Whisk together until cornstarch is fully dissolved and sauce is smooth.
- Heat oil in wok or skillet over high heat. Sear protein or vegetables until golden. Remove and set aside.
- Reduce to medium heat. Pour sauce into same pan, stir continuously 30–60 seconds until glossy and thickened.
- Return protein and vegetables, toss 60 seconds until evenly coated. Remove from heat, drizzle sesame oil. Serve immediately over rice.
Notes
Use fresh garlic and fresh ginger only — jarred versions produce a flat, muted sauce without the bright aromatic character.
Always add sesame oil off the heat — cooking destroys its fragrance entirely.
Whisk sauce cold before adding to pan — undissolved cornstarch creates lumps.
Always add sesame oil off the heat — cooking destroys its fragrance entirely.
Whisk sauce cold before adding to pan — undissolved cornstarch creates lumps.