6 tbsp. cornstarch
2 1/2 tbsp. beef bouillon
3/4 tsp. onion powder
6 tbsp. wine vinegar
2 tbsp. grated fresh ginger root
1 tbsp. finely minced garlic
2 2/3 c. water
3/4 c. dark corn syrup
5 tsp. sesame oil

Whisk vinegar into first three ingredients. Add rest of ingredients, mix well and store in refrigerator for up to 1 month. Use 1 1/2 cups with 1 pound meat and 5 cups vegetables.