Heat both oils in a small saucepan on medium heat. Add minced ginger and chili flakes. Sauté until the ginger is just starting to brown.
Add soy sauce, rice vinegar, water, and raw sugar. Bring to a boil, then reduce heat to a simmer. Add cornstarch slurry and stir frequently for about 5 minutes, until sauce is thickened.
Turn off the heat and garnish with minced scallions if you like.
Notes
If you choose to use honey in this recipe, add it after you have turned off the heat. Honey isn’t healthy if it is boiled.