This sauce can be served on stir-fried vegetables, vegetable-filled crepes, plain cooked rice, fish or chicken stuffed squash, or anything else you can imagine. 2 Tbsp. cornstarch 1 c. freshly-squeezed tangelo juice 2-3 med. cloves garlic, minced (or use green garlic, chopped fine!) 1 Tbsp. minced fresh ginger ¼ c. soy sauce salt, pepper, and cayenne, to taste Optional: ½ tsp. orange zest, 1-2 Tbsp. honey, 1-2 Tbsp. dry sherry

Place the cornstarch in a sm. bowl (if you are using this for stir-fried vegetables) or in a sm. saucepan (if you are using this for anything else). Add citrus juice and whisk until cornstarch dissolves. Stir in all remaining ingredients (incl. any optional additions). If you are using the sauce for stir-fry, whisk from the bottom to reincorporate the cornstarch, and add to the wok or skillet about midway through the cooking. If using for another recipe, place the saucepan over med. heat, and gradually bring to a boil, whisking constantly. Lower heat to a simmer and cook, whisking frequently, until thick and glossy (3 to 5 min). Serve hot or warm.

Adapted from Moosewood Cookbook by Mollie Katzen