Heat the olive oil in a saucepan over medium heat. Add the ginger and garlic and cook until fragrant, about 3 minutes, taking care to not burn the garlic.
Add 1 cup of the water, the coconut aminos, fish sauce, vinegar, and monk fruit. Stir to combine and bring to a simmer.
In a separate bowl, coming the arrowroot flour and remaining 1/4 cup of water.
Add the arrowroot mixture to the saucepan and return to a simmer. Return the sauce to a simmer and allow to thicken for about 3-5 minutes, stirring regularly.
Remove sauce from heat and let cool. Place the sauce in a glass jar and use immediately or store in the refrigerator for up to a week.