3/4 c. brown sugar
3/4 c. soy sauce
1 inch fresh ginger root, grated or smashed
3 cloves garlic, sliced
dash of cooking oil
Mix all ingredients together and stir until sugar is dissolved.
Nanna's Note: At this point, the sauce can be used as a marinated for raw chicken, beef, pork or fish. Place meat in a container with a lid or even a Ziploc bag. then add enough marinade to cover. Reserve some marinade for the next step or make some more. Discard any marinade that has been used on raw meat. Chicken can be marinated as long as overnight. Beef and pork should only take a couple of hours. And, fish should only marinate for an hour at most.
To brush sauce on meats after they are cooked, thicken sauce by dissolving 2 T. corn starch with 1/2 c. cold water. Bring sauce to a full boil. Slowly stir in corn starch mixture until desired thickness. Coo and use as you wish to glaze meats, etc.
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