Instructions

• If using the cornstarch option: place the 2 tablespoons cornstarch in a small bowl and whisk in a little of the measured 1 cup water until smooth; set this slurry aside.
• In a small saucepan combine 1/2 cup soy sauce, 1/3 cup granulated sweetener, 2 cloves minced garlic, 1 teaspoon freshly grated ginger, and the remaining water (the full 1 cup unless you reserved a small amount for the cornstarch slurry).
• Place the saucepan over medium heat and stir frequently until the sweetener is dissolved and the mixture comes to a gentle simmer.
• If using xanthan gum (1 1/2 teaspoons): reduce heat to low. While whisking or stirring constantly, slowly sprinkle the xanthan gum in a little at a time to prevent clumps. Continue stirring over low heat for 1–2 minutes, then check thickness.
• If using the cornstarch slurry (2 tablespoons): once the sauce is simmering, reduce heat to low and whisk the prepared slurry into the saucepan until fully incorporated. Return to a gentle simmer and cook, stirring, for 1–2 minutes more until the sauce thickens.
• When the sauce has reached your desired consistency, remove it from the heat and let it cool a few minutes (it will thicken slightly as it cools). Use immediately to pour or brush over your protein, vegetables, or dish of choice.