• Alison Elliott

Chili Agave Sauce


1 tbsp. Fresh ginger (peeled and chopped)

4 Garlic cloves (chopped)

1/4 c. Tamari (or coconut aminos/ soy sauce)

1/4 c. Rice wine vinegar

1/4 c. Toasted sesame oil

1/4 c. Agave syrup

1 tbsp. Chili sauce

1 tbsp. Arrowroot powder

In a bowl combine the fresh ginger and garlic, tamari, rice wine vinegar, toasted sesame oil, agave syrup, and chili sauce. This can be stored in the fridge for up to one week. When you are ready to use the sauce add the arrowroot powder. Arrowroot powder is a thickener similar to cornstarch but healthier. Enjoy this sauce on any stir fry but make sure to heat it or it will not thicken.

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