2 tsp cornstarch mixed with 2 tsp water 1/4 tsp chili pepper flakes 1/3 C unseasoned rice vinegar
Mix cornstarch and water in a small bowl and set aside.
In a small saucepan heat 2 teaspoons of vegetable oil over medium-low heat. Add garlic, ginger, and chili pepper flakes. Stir for 30 seconds to 1 minute until fragrant, being careful not to burn the garlic or ginger. Then add in remaining sauce ingredients and whisk together over medium heat until just bubbling. Then whisk in the cornstarch and water mixture. Whisk frequently for 10-12 minutes until slightly thickened and reduced.
For variations, add in pineapple cubes or chopped bell peppers.