What is Peking sauce made of?

* 1 cup Chinese plum sauce (with garlic flavor if available)

* 2 tablespoons brown sugar

* 2 teaspoons cornstarch

* 2 teaspoons water

* 1/2 cup soy sauce

* 1/2 cup rice vinegar

* 2 tablespoons Sriracha

Instructions

1. In a medium saucepan over medium heat, combine the plum sauce, brown sugar, cornstarch, and water. Stir until the cornstarch has dissolved and the sauce has thickened slightly, about 2 minutes.

2. Add the soy sauce, vinegar, and Sriracha. Stir until combined.

3. Bring the sauce to a simmer and cook for 5 minutes, or until thickened and fragrant.

4. Remove the sauce from the heat and let cool slightly before using.

Tips

* Peking sauce can be made ahead of time and stored in the refrigerator for up to 2 weeks.

* To make a spicier version of Peking sauce, add more Sriracha or red pepper flakes.

* Peking sauce can be used as a dipping sauce for appetizers, or as a sauce for main courses such as chicken, pork, or beef.