Stir Fry Sauce (with Homemade Date Syrup)

Ingredients

• 1 cup pitted dates, Medjool preferred, or any soft variety
• 1 cup water, for blending with dates
• ½ tsp lemon juice, optional, for brightnessSkip
• ½ cup soy sauce, or tamari for gluten-free option
• 3 tbsp rice vinegar, or lime juice
• 1 tbsp toasted sesame oil
• 1 tbsp grated fresh ginger
• 1 tbsp minced garlic
• 1–2 tbsp sriracha or chili garlic sauce, optional, for heatSkip
• 1 tbsp cornstarch, optional, for thickeningSkip
• 4 tbsp water, to mix with cornstarch

Steps

1. 1.Prepare the date syrup: if your dates are dry, soak them in hot water for 10–15 minutes, then drain.
2. 2.Put 1 cup pitted dates and 1 cup water in a blender or food processor, with ½ tsp lemon juice if using.
3. 3.Blend until smooth, adding more water a tablespoon at a time only if needed. You should get 1¼ to 1½ cups of smooth syrup.
4. 4.Optional: for a more syrupy texture, simmer it for 10–15 minutes, stirring now and then.
5. 5.In a large bowl or jar, whisk together ½ cup soy sauce, 3 tbsp rice vinegar, all of the date syrup, 1 tbsp toasted sesame oil, 1 tbsp ginger, 1 tbsp garlic and 1–2 tbsp sriracha (if using).
6. 6.To thicken the sauce, mix 1 tbsp cornstarch with 4 tbsp water, then stir it in.
7. 7.Use right away in stir-fries, or keep in the fridge up to 1 week. Shake or stir before using.