½ cup water
⅓ cup plum sauce
2 tbsp soy sauce
1 tbsp sugar
Slurry—
1 tbsp cornstarch
2 tbsp water
1. In a small sauce pan, combine water, plum sauce, soy sauce and sugar. Stir gently and bring to a boil.
2. Mix cornstarch and water ensuring cornstarch is dissolved. Pour immediately into boiling sauce and stir continuously. Sauce will thicken up. Turn down heat after 1 minute of boiling.
*Serve with Egg Foo Young or teriyaki chicken
**Store leftover sauce in airtight container for up to 1 week. Must reheat to eat.
***I use the Lee Kum Kee plum sauce for this recipe
Makes ~ 1 Cup
