Easy Teriyaki Marinade And Sauce - cooking recipe

Ingredients

1/2 cup sugar
1/2 teaspoon garlic powder
1/2 teaspoon powdered ginger
2 tablespoons cornstarch (optional)
1/2 cup soy sauce
1/2 cup cold water
1 tablespoon vinegar

Preparation

In a saucepan, combine the dry ingredients. Include the cornstarch if you want a sauce to add to your stir-fry or if you want a basting sauce. For a marinade, leave out the cornstarch.
Add soy sauce, water, and vinegar.
Stir or whisk until all ingredients are thoroughly mixed.
Set the saucepan on medium heat and bring to a boil. For a marinade, let cool and pour over meat. For stir-fry or basting, boil for one minute or until thickened.
If using as a marinade, place meat in a shallow container and pour the sauce over all. Cover and refrigerate, turning meat occasionally. Marinate prawns for no more than 30 minutes, chicken or beef 4-8 hours.
Unused sauce can be stored indefinitely in the refrigerator. Discard any leftover marinade, as the meat juices in it will spoil.