Instructions: 1) Stir together the vinegar, sugar, 3/4 cup water and soy sauce in a small saucepan. Bring the mixture to a boil over medium high heat. Reduce the heat to medium-low and stir until the sugar is dissolved, about 3 minutes.

2. Stir together the cornstarch and cold water in a small bowl until smooth; pour into the sauce pan. Stir constantly until the mixture is clear and thickened to maple syrup consistency.

3. Remove the pan from the heat; stir in the gingerroot. Set aside and cover to keep warm.

ADVANCE PREPARATION Covered and refrigerated, this sauce will keep for up to 2 days; bring to room temperature or reheat gently before serving.

T I P - Cornstarch, a fine white flour obtained from corn, is used as a thickener. It gives sauces a glossy, almost transparent look rather than the cloudy appearance provided by flour thickening. Cornstarch works best when mixed with enough cold water to form a smooth, thin paste, which is then added to a hot mixture near the end of the cooking time. Stir constantly but gently as you add the cornstarch mixture; cook just long enough to thicken. Mixtures thickened with cornstarch will become thin if cooked too long, at too high a temperature, or if not stirred gently.

SERVE with Batter-Dipped Tofu, Stuffed Mushrooms, Vegetable Stir-Fry, or steamed vegetables. You may wish to garnish with toasted sesame seeds.

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