Ingredients
4 tablespoons Ginger
11 cloves Garlic
2 tablespoons Sambal
3/4 cup Black Soy
1/4 cup Light Soy
3 tablespoons Sugar
1/2 teaspoon MSG
1 tablespoon Corn Starch
1/2 cup Rice Wine Vinegar
Preparation
Mince ginger & garlic. Heat wok on medium high heat, add oil, ginger & garlic.
Fry until garlic starts to turn golden brown,about a minute.
Add soy sauces to deglaze the pan then add sugar & vinegar. Bring to a simmer.
Mix corn starch with 1 tablespoon cold water & add to simmering mixture.
Heat until thickened, remove from heat & add MSG.
Keep warm to use or allow it to cool & store in a glass container in the fridge.
