Combine all ingredients in a jar and shake OR whisk together in a small bowl or a glass measuring cup.
¼ cup low-sodium soy sauce, ¼ cup water, 3 tablespoons packed brown sugar, 1 teaspoon sesame oil, 2 teaspoons rice vinegar, 2 teaspoons cornstarch
Store in the fridge or use immediately, by adding to sauteed veggies and meat. Simmer until the sauce thickens.
Notes
I recommend low-sodium soy sauce for this recipe to control the saltiness of the sauce.
Sesame oil is highly recommended. It will add that distinct Asian flavor to your sauce.
If your dish does not call for minced garlic and grated or ground ginger, add at least ½ teaspoon of each to the sauce.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.