Step 1

Whisk together the water, low-sodium tamari, maple syrup, rice vinegar, red chili flakes and cornstarch until smooth and no cornstarch lumps remain. Set aside.

Step 2

Heat a small frying pan on medium heat and add a small splash of olive oil and fry the minced ginger and garlic until fragrant, about 1-2 minutes.

Step 3

Pour the sauce in to the pan with the ginger and garlic and bring to a slight boil then reduce to a simmer over medium-low heat. Simmer until thickened, about 3 minutes.

Step 4

Take off the heat and stir in the toasted sesame oil.

Step 5

Stir in additional red chili flakes, sesame seeds, and green onion.

Step 6

Use immediately in a stir fry or allow to cool completely and store in an airtight jar in the fridge for up to 1 week.