A simple, mild, but surprisingly addictive sauce to elevate the stir fry. The mushroom broth provides umami depth without the need for (additive laden and non-vegetarian) oyster sauce. Small amounts of rice wine, coconut aminos, honey, cornstarch, ginger, and pepper give the sauce a surprising range of flavor.
Add 1/3 cup hot water and the dried shitake mushrooms to a small bowl. Set aside to soak until the mushrooms are soft (about 30 minutes).
Scoop the mushrooms out of the warm water and set them aside for later. To the bowl with the mushroom broth, add all the remaining sauce ingredients. Stir. Store in the fridge for for up to five days.
Note: The sauce will thicken once it has been added to a hot stir fry pan. Be sure to stir the sauce very well before using as the cornstarch will tend to fall to the bottom of the container.