Teriyaki Sauce

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