I love Chinese takeout as much as the next person, but the stir-fry sauces typically used in restaurant food is not something I want to be eating on the reg. Making my favorite dishes at home, saves major cash, and also lets you control the amount of additional salt, fat. etc. that makes its way onto your plate. Using only 7 ingredients, this Kung Pao sauce substitutes sesame oil for tamari for a lighter but equally flavorful sauce!
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1/2 cup tamari or coconut aminos
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1/4 cup water
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2 tablespoons rice vinegar
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1/2 cup brown sugar
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1 tablespoon ginger (this squeezable containers are so convenient)
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2 teaspoon garlic powder (equivilant of 2 cloves of garlic minced)
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1 tablespoon cornstarch or arrowroot powder
