Asian Spicy Sweet and Sour Glaze for Meats, Seafood and Vegetables

• 3/4 cup light brown sugar
• 1/3 cup soy sauce
• 2 tbsp rice vinegar
• 2 tbsp oyster sauce
• 3 minced cloves of garlic
• 1 tsp ground ginger
• 1/4 tsp black pepper
• 1 tsp sriraha hot sauce
• 1/4 tsp red pepper flakes for a mildly spicy sauce increas to 1/2 to 3/4 teaspoon for increased heat

1. Combine all ingedients in a saucepan.
2. Bring to a boil reduce heat to a simmer and simmer until thickened to a light glaze about 10 minutes.
3. Store in refrigerator but bring to room temperature for easier brushing.
4. Use on grilled chicken, salmon, tuna, shrimp, scallops, pork chops and many vegetables.
5. Great for Kabobs of meat and vegetables.
6. Brush glaze on the last few minutes of cooking to prevent burning.
7. Can also be used on roasted meats and vegetables, brushing on near the end of cooking time.

light brown sugar, soy sauce, rice vinegar, oyster sauce, cloves of garlic, ground ginger, black pepper, hot sauce, red pepper

Taken from cookpad.com/us/recipes/341505-asian-spicy-sweet-and-sour-glaze-for-meats-seafood-and-vegetables (may not work)