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.