1 14oz can coconut milk (lite or reg)
1 C water*
3 Tbsp rice vinegar
1 Tbsp soy sauce
1 Tbsp minced garlic
2 tsp grated ginger
2 tsp chopped cilantro (optional)
1 tsp sriracha or chili oil (more or less to taste)
2 Tbsp cornstarch mixed with about 2 tsp water to create a slurry
Combine all ingredients except cornstarch.
Saute your veggies and meat (that have been properly seasoned) like any stir-fry. About 5 minutes shy of everything being completely done, add sauce and bring to bubble. Let it simmer for 4-5 minutes. Slowly stir in half of cornstarch slurry. Allow to cook 30 sec-1 min to see how much the sauce thickens. Add more of the slurry until the consistency is reached. Serve over rice or pasta.
*If you are making pasta with this, use the starchy, salted pasta water. Omit water from the initial sauce, when you add the sauce to the stir-fry mix, add a cup of the pasta water. This is the best way to make the sauce.