- 1/3 cup soy sauce
- 1/3 cup water
- 1/2 c. chicken broth-substitute veggie broth
- 3 tbsp rice wine vinegar
- 3 tbsp brown sugar
- ½ tbsp chili paste
- 2 tbsp cornstarch
- 1/4 cup water
- 1 tbsp sesame oil
- 1-2 tbsp ginger
- 1-2 tbsp garlic
- Mix ingredients (bold) in a mixing bowl.
- Dissolve cornstarch and water in small bowl.
- Heat pot over high heat. Add oil then add garlic and ginger. Cook for 15 seconds or until fragrant.
- Add soy sauce mixture, bring to a boil.
- Reduce heat to medium and cook for a minute.
- Add cornstarch mixture, stir until the sauce boils and thickens.