Ingredients
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2 tablespoons rice vinegar
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2 tablespoons granulated sugar
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1 tablespoon light soy sauce
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1 tablespoon dark soy sauce
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2 teaspoons chinese rice wine or 2 teaspoons dry sherry
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1/4-1/2 teaspoon chili sauce (Sriracha to taste)
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1/4 teaspoon sesame oil
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1 1/2 teaspoons cornstarch
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1 tablespoon water
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1 tablespoon vegetables or 1 tablespoon peanut oil
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3 -4 medium garlic cloves, finely chopped
Instructions
- Combine the rice vinegar, sugar, soy sauces, rice wine or sherry, chili sauce and sesame oil in a small bowl, stirring to combine. In a separate small bowl, dissolve the cornstarch in the water.
- Heat 1 tablespoon oil over medium heat in a saucepan. Add the garlic and cook, stirring until aromatic (about 30 seconds).
- Quickly restir the sauce, add it into the saucepan and bring to a boil, stirring. (This will take about a minute).
- Re-stir the cornstarch/water mixture and add it to the sauce, stirring to thicken. Refrigerate after use.