Ingredients
24 oz Orange Juice
6 oz Rice Wine Vinegar or Sherry Vinegar
3 oz brown sugar (optional)
1 oz Cornstarch
2 Tbs Neutral Oil
3-4 Red chiles
1 Tbs garlic, minced
1 Tbs Ginger, minced or grated
3 Tbs Light Soy Sauce
2 Tbs Sesame Oil
1 Tbs orange zest
Preparation
Heat the neutral oil in a wok or medium saucepan over medium heat.
Add the garlic, ginger and chiles and cook until the garlic has softened and just begins to lightly brown.
Add the orange juice, vinegar and brown sugar and increase heat to medium-high until mixture begins to simmer.
In a small, sealable container add the cornstarch and just enough water to make a runny mixture and shake to combine. Pour this slurry into the simmering orange juice mixture while whisking.
Add the remaining ingredients and continue whisking until the sauce has thickened. Add salt and more soy sauce to taste.