Amelia's Sesame Ginger Stir Fry Sauce

I got this recipe from my friend Amy. She is a bonafide pastry chef and everything she makes is delicious, so it was no surprise to me that this sauce was so good! I have tripled the recipe and have added less sugar than she does (she has more of a sweet tooth than I do). I like this recipe b/c it is fairly quick, but give us more control over the sodium than if we were to purchase an already prepared stir-fry sauce. Also, with the fresh ginger and dark sesame oil- it couldn't be better.

Wisk together:
1 cup cold water
1 Tab cornstarch
2 Tabs low sodium soy sauce
1 Tab grated fresh ginger
1 Tab dark sesame oil
1 tsp low or no sodium veggie stock poweder
pinch of crushed red pepper (optional)
1/4 cup brown sugar
3 cloves of finely chopped garlic (my addition)

Using a little bit of olive oil, stir fry one of the following: chicken, shrimp, salmon, tofu (or other)- perhaps with some garlic. Add some of your favorite veggies (mushrooms, broccoli, asparagus, spinach etc) and the above sauce and continue cooking over medium heat until veggies are cooked tender/crisp (approx 5 minutes).

Serve over brown rice or other whole grain. Sometimes I serve this over Japanese sobe or udon noodles.

Last night (pictured), I used salmon, mushrooms and broccoli with the sauce and served it over brown rice. We have this every couple of weeks, always with a different combo of protein and veggie(s).