Prep time: 5 mins

Cook time: 10 mins + plus pressure release 10 mins

Yield: 2 servings

Ingredients

• 4 Garlic Cloves
• 1 cup of water, recommend using warmed boiled water, or milk or stock
• 1/2 cup or 100g Brown Sugar
• 1 cup or 250ml Low Sodium Soy Sauce
• 2 tbsp or 30ml Rice Vinegar
• 1/2 tsp or 5g Ground Ginger
• 2 tsp or 10ml Sesame Oil
• 3 tbsp or 24g Corn Starch
• 4 tbsp or 60ml Water
• 1 tbsp or 9g Sesame Seeds

Directions

1. Add the light brown sugar to a sauce pan, pour in soy sauce, add the rice vinegar, ground ginger, minced garlic, sesame oil and turn the burner to medium – high heat and bring to a light boil and let it simmer for 1 minute.
2. Make a cornstarch slurry by adding the water to the cornstarch. Stir and put to the side. Once the sauce has simmered for 1 minute add half the cornstarch to the sauce and bring it back to a light simmer. If the sauce is not as thick as you like repeat this step again by adding more of the cornstarch slurry until the sauce is as thick as you like – please not that while the sauce is hot it will be relatively thin. Once it cools off it will be thicker.
3. (Optional) Toast the sesame seeds by adding them to a sauté pan over medium heat. Stir frequently. Once they start to turn light brown take them off heat and keep stirring until they are well toasted and add them to the sauce. Stir and you’re ready to serve.