Sauce for Stir Frying

1 Tablespoon cornstarch
1 Tablespoon water
1 cup soy sauce
1 cup rice wine vinegar
1/4 cup sesame oil
1/4 cup peanut oil
4 Tablespoons garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon hot pepper sauce
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In a small bowl, stir the cornstarch and the water together until it's smooth. Stir the rest of the ingredients together in a saucepan. Bring the mix to a boil.While you're stirring constantly, add the cornstarch mixture and cook until slightly thickened, maybe 2 to 3 minutes. Cool to room temperature and pour into a container with a lid. Refrigerate at least 8 to 10 hours for the flavors to mellow and blend together. It's better to leave overnight.
This makes about 2 1/2 cups of stir fry sauce.... you would have enough to package in a pretty little jar with a sweet cloth cover, and share with a friend.
To use the sauce....use about 2 to 4 Tablespoons of the sauce into every 4 cups stir fry veggies with or without meat.