Dressing fresh salads: any combo of vinegar, mustard and honey (sometimes I add fresh orange or grape fruit juice)
For dipping you could go for a peanut butter based one I guess (pb, maple syrup/honey, hot sauce, soy sauce and some hot water to loosen).

I use a lot of hot sauce, soy ginger to flavor stir fires/meats; wondering what else people use that's relatively healthy and quick

The best way to get the most flavor out of meat or poultry is to brown it well and then make a simple pan sauce.

https://www.bonappetit.com/test-kitchen/how-to/article/perfect-pan-sauce

In general, people in the West tend to not think of adding umami flavors to food.  Ketchup, soy or Worcestershire sauce, and mushrooms all have a lot of umami flavor.   Yeast flakes or cans of grated Parmesan cheese are other ingredients that can be added to all sorts of dishes just for the umami element.

If you want to add heat to a dish, might as well use chili-garlic sauce.  It's not just for Asian cuisine.

Garlic or onion powder is a good alternative.

Common aromatics are a good starting point: Ginger (as you are using), Onion, Garlic, Carrots, Celery, Peppers, etc.; you can experiment both with the portion of the plant you utilize (e.g. using garlic scapes instead of cloves) as well as the method of preparation (e.g. raw, roasted, pickled,…).

Often simple spices like plain black peppercorns will go a long way for flavor when complimenting sauces.
herbs as was mentioned above (e.g. Basil) and spices as appropriate to the cuisine and flavor palate you are attempting to match.

Alcohols (usually wines) can certainly add some depth of flavor when making a reduction for a sauce.

https://delightfulmomfood.com/green-goddess-dressing/

Five-flavor spice mixed with soy sauce really sparks up the taste of meat.