Ingredients
Method
- In a medium saucepan, sauté minced garlic, minced ginger, crushed red pepper, and sesame oil over medium heat until the garlic is tender, about 3-5 minutes. Be careful not to burn the garlic.
- Add soy sauce, honey, brown sugar, rice vinegar, and 1 cup of water to the pan. Bring the mixture to a simmer and let it reduce by half, allowing the flavors to meld and concentrate.
- In a separate small bowl, mix cornstarch with the remaining 1 cup of water until smooth. Pour this mixture into the simmering sauce in the pan. Bring it to a boil, stirring constantly, until the sauce thickens to your desired consistency, which should take 1-2 minutes.
- Remove the pan from the heat immediately. Stir in the freshly chopped green onions. Serve warm and enjoy!
Notes
- To achieve maximum flavor, mince your garlic and ginger very finely. This ensures they release their aromatic oils effectively without overpowering the sauce with large chunks.
- When reducing the sauce, keep the heat at a steady simmer. This slow reduction concentrates the flavors beautifully without scorching the bottom of the pan.
- For a thicker sauce, you can add an extra teaspoon of cornstarch mixed with water. For a thinner sauce, simply add a splash more water or soy sauce until desired consistency is reached. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- When reducing the sauce, keep the heat at a steady simmer. This slow reduction concentrates the flavors beautifully without scorching the bottom of the pan.
- For a thicker sauce, you can add an extra teaspoon of cornstarch mixed with water. For a thinner sauce, simply add a splash more water or soy sauce until desired consistency is reached. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.