Homemade Restaurant Style Teriyaki Sauce

1/4 cup Soy sauce
1 cup water
1 1/2 tsp minced fresh ginger (or 1/2 tsp ground ginger)
1 tsp minced garlic (or 1/4 tsp garlic powder)
5 Tbs packed brown sugar
1-2 Tbs honey
2 Tbs corn starch
1/4 cup cold water

Preparations:

In a small bowl, mix corn starch and 1/4 cup water to make a 'slurry.' Set aside.

Mix the remaining ingredients in a saucepan over medium to medium-high heat until sugar has dissolved.

Add corn starch mixture and stir until it thickens. Remove from heat and serve with rice or stir fry. Use as a marinade for chicken, fish, or other meat.

Make Your Own Sweet and Sour Sauce

photo courtesy of Muy Yum

3/4 cup white sugar
1/3 cup white vinegar or rice vinegar
2/3 cups water
1/4 cup soy sauce
1 TBS dry sherry or mirin (optional)
1 TBS ketchup
2 TBS corn starch

Preparation:
In a small bowl, mix the corn starch with a little of the water to create a 'slurry.' Set aside.

In a sauce pan, combine all ingredients except the corn starch slurry. Bring to a boil over medium-high heat, stirring constantly.

Add corn starch mixture, continuing to stir. Return mixture to a boil. Sauce should thicken quickly.

Remove from heat and allow to cool slightly before serving.  Good as a dip or over fish, chicken, beef, rice, vegetables, or stirfry.

Store in an air tight container or glass jar in the refrigerator for up to two weeks.