3/4cuplow-sodium tamarior sub with low-sodium soy sauce
1½tablespoonschili pastelike Sambal Oelek
1tablespoonrice wine vinegar
1½teaspoonstoasted sesame oil
1/2teaspoonfreshly ground black pepper
1teaspoongrated fresh ginger
5clovesfresh garlicor about 1 tablespoon, finely grated or squeezed through a garlic press
In a saucepan combine the brown sugar, tamari, water, chili paste, rice wine vinegar, sesame oil, black pepper, ginger and garlic. Heat on high and bring to a boil.
Meanwhile, combine the cornstarch and water until smooth.
When the sauce is at a boil, whisk in the cornstarch slurry and reduce the heat to simmer until thick.
Once thick, let cool slightly before pouring into a clean jar. You could also add immediately to any stir-fry, or let it completely cool and brush on grilled chicken, shrimp skewers or salmon in the last few minutes of cooking.
Store in an airtight container for two to three weeks.