- 1/4 tsp sesame oil
- 1/2 TB olive oil, rice vinegar, yellow mustard
- 1 TB ginger (grated)
- 3-4 cloves garlic (minced)
- 2-4 dried chili peppers (whole)
- 1 1/2 TB brown sugar
- 1/2 cup veggie broth
- 1/2 cup water [or just 1 cup water if no broth is available]
- 1/2 -1 TB sriracha [or more, add to taste]
- 3 TB hoisin sauce [or gluten-free alternative]
- 4 TB low sodium soy sauce, sweet chili sauce
Optional: 1 strip of orange zest
- Add the olive and sesame oils to a small pot and cook at medium-high heat.
- Once oil is hot, should only take 1 minute or so, add the garlic, ginger, and dried chili peppers and cook for 1-2 minutes.
- Once the garlic and ginger are aromatic, add the rice vinegar, mustard, brown sugar and ½ cup of water and mix thoroughly. Continuously stir and cook for 3-4 minutes or until the mixture comes to a low boil.
- Pour in the veggie broth, sriracha, hoisin, soy, and sweet chili sauce and mix until homogenous mixture is achieved, if you are using orange zest, add that here. Cook for an additional 4-5 minutes or until sauce has thickened up.
- Remove chili peppers, and if using orange zest, you can add some or all of the seeds if you really like spice, and compost.
- Sauce can be saved for up to 1 week in the refrigerator.