Tahini Stir Fry Sauce

 

4 garlic cloves, minced with coarse sea salt

1(¹/2-inch) piece fresh ginger, finely chopped

³/4 C. premium tahini paste

1/4 C. soy sauce

¹/4 C. silan date syrup

3 T. ice-cold water

2-3 T. sriracha

2 T. freshly squeezed lime juice

4 tsp. rice wine vinegar

 

Whisk the garlic, ginger, tahini, soy sauce, date syrup, water, sriracha, lime juice, and vinegar in a bowl until smooth. Store in a closed container in the refrig­erator for up to 1 week.