Ingredients
The following ingredients have 8 Servings
- 1/3 cup rice vinegar
- 1/3 cup water
- 1/3 cup + 2 tablespoons cane sugar
- diabetic alternative: use granular sweetener of choice (e.g. erythritol)
- 1 tablespoon rice wine ((can substitute dry sherry))
- 1 tablespoon sambal oelek ((use more or less according to taste))
- OR 1-2 teaspoons dried red chili flakes ((these are very hot, start with less and add more if desired))
- 1 1/2 teaspoons finely minced garlic
- 1 teaspoon finely minced ginger
- 1 teaspoon tamari or soy sauce ((use tamari for gluten free))
- 2 teaspoons cornstarch dissolved in 1 tablespoon water ((the sauce will thicken more once cooled))
- 1-2 drops natural red food coloring ((optional))
Instruction
- Place all of the ingredients except for the cornstarch mixture in a small saucepan and bring it to a boil, stirring regularly. Once the sugar is dissolved stir in the cornstarch mixture, stirring continually until thickened, about 1 minute. Let the sauce cool completely, pour into an airtight jar and store in the refrigerator. Will keep for up to a week. Makes about 1 cup.
