Instructions: Combine the vinegar and sugar in a sauce pan and bring to a boil. Simmer for 2 minutes. Add the oyster sauce, garlic, 5-spice powder and stock.

Simmer for 5 minutes. Mix the cornstarch with a little water and then stir it into the sauce. Boil again until clear. Pour into a glass bottle or jar.

Refrigerate for up to 5 days.

NOTES : This mixture is really great with chicken thighs, duck or pork. It also makes a nice counterpoint to broccoli. To use this sauce, first marinate 1 pound of cubed boneless chicken thigh or pork in the Universal Marinade and then stir fry, adding the vegetables of your choice. Finish with 1/2 to 3/4 cup of this sauce.

Makes 2 1/2 cups.

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