Asian Inspired Stir-Fry Sauce

*Make as much sauce as you need for your stir-fry and keep the rest for another day!

 Ingredients

1/2 cup soy sauce (or Tamari if gluten free)         
1/2 cup chicken stock (or vegetable broth if vegan)
1 tbsp Sunnybo Hunny                                                
1 tsp sesame seed oil (olive/coconut will work too)
1 tsp rice vinegar                                                          
2 garlic cloves, grated or finely minced
Thumb size piece (equal size to garlic) of ginger peeled and grated or finely minced
1 tbsp corn starch *optional – this will create a thicker sauce

Directions

1. Whisk all the ingredients together.
2. Add to your favourite stir-fried protein and veggies. Adjust the amount of sauce according to how much stir-fry you’re making.
3. If you’ve added corn starch, allow to cook for at least 3 minutes to thicken.