INGREDIENTS

• 1/3 cup coconut aminos (or soy sauce or Braggs liquid aminos)
• 2 tablespoons maple syrup
• 1/4 cup apple cider vinegar
• 1 tablespoon minced garlic
• 1 small ginger root, finely diced (or 1/4 teaspoon ground ginger)
• 1/4 cup water
• 1 1/2 tablepoons cornstarch

DIRECTIONS

1. Mix together the soy sauce, maple syrup, apple cider vinegar, garlic, and ginger in a sauce pan and bring to a rolling boil.
2. Meanwhile, combine the cornstarch and water.
3. Once the sauce mixture starts to boil, lower heat and slowly work in the cornstarch mixture. Let stand 2 minutes. It should thicken almost immediately.
4. Remove from heat.