6 tablespoons cornstarch
3/4 teaspoon garlic powder
2 1/4 teaspoons instant beef bouillon granules
3/4 teaspoon onion powder
6 tablespoons wine vinegar
6 tablespoons water
1 1/2 teaspoons fresh ginger root -- grated
3/4 cup soy sauce -- or tamari
3/4 cup dark corn syrup
2
Combine first 4 ingredients, Use a whisk to beat in vinegar, 6 tablespoons water and ginger until cornstarch is dissolved. Add in soy sauce, corn syrup and remaining 2 2/3 cups water. Pour into a 5-cup container with a tight fitting lid. Label with dates and contents. Store in refrigerator. Use within a month weeks. Stir well before using.
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