Easy Teriyaki Marinade and Sauce

Easy Teriyaki Marinade and Sauce

Ingredients:
sugars, granulated
spices, garlic powder
spices, ginger, ground
cornstarch
soy sauce made from soy (tamari)
water, bottled, generic
vinegar, distilled

Directions:
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.