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| photo courtesy of Muy Yum |
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.
