Chinese Sauce
Double or triple this sauce and keep some on hand for last minute oil-free stir-fry vegetables
Makes ¾ cup
1/3 cup low-sodium soy sauce (or liquid aminos)
1/3 cup low sodium vegetable stock
1/4 cup molasses or brown rice syrup
2 tsp minced ginger
2 cloves garlic, peeled and minced
2 tsp arrowroot powder
Combine all ingredients in a medium saucepan and cook over medium heat until thickened, (about 5 minutes). Store refrigerated in an airtight container for up to 1 week.