1-Combine all ingredients in a bowl or a lidded jar; this includes the ½ cup low sodium soy sauce, ½ cup low sodium vegetable stock or water, 1 teaspoon sesame oil, ½ tablespoon rice vinegar, 2 cloves garlic (minced), 1 to 2 teaspoons fresh ginger (minced or grated), 1 tablespoon sugar or honey (up to 2 tablespoons for extra sweetness), 1 tablespoon cornstarch, and a pinch of red pepper flakes if you like it spicy.

2-Whisk everything together or give it a good shake in the jar until it’s all mixed up evenly; this helps the flavors blend without any lumps.

3-Use it right away in your stir fry by simmering it to let it thicken and coat your veggies or proteins perfectly.

4-Store any leftovers in an airtight container in the refrigerator, where it’ll keep fresh for up to one week.

5-It yields about 1 ¼ cups, so start with half in your recipe and add more as you go to get just the right taste.