In sesame oil saute garlic, ginger and dried pepper if using. Add remaining sauce ingredients. Simmer a few minutes. Remove from heat. When cooled a bit, put in jars.

When ready to use, combine in pan: 1 part sauce concentrate 1 part rice wine 2 parts chicken stock Example: 1/4 cup sauce concentrate 1/4 cup rice wine 1 cup chicken stock Simmer until reduced by about 1/4. Add a cornstarch slurry and simmer until thickened