Coconut Stir-fry Sauce

This sauce is very similar to the coconut curry sauce I made for some lobster.  There are a few minor differences, so I decided make it a separate post.  This sauce is great for any stir-fry, but I especially like it with bay scallops or crispy tofu.

Coconut Stir-fry Sauce
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.