1 c water
3/4 c rice wine vinegar
2/3 c granulated organic sugar
1/2 c pomegranate juice
7-10 cloves garlic, minced
2 T fresh ginger, minced
1-2 t crushed red chili flakes
1 T fish sauce
1 T soy sauce
Mix all ingredients and bring to a boil. Turn down to low heat and simmer for 15-20 minutes, stirring occasionally. Meanwhile...
1 orange, juiced and zest removed and set aside
1 lemon, juiced and zest removed and set aside
1 lime, juiced and zest removed and set aside
2 T arrowroot starch (or corn starch)
Mix juice and arrowroot powder well to eliminate any lumps and slowly pour into to sauce while stirring/whisking. Bring to a boil and remove from heat. Once cooled, stir in zest. Use immediately and bottle the rest.
Goes well with my Somen noodles and mushroom stirfry with vegetables and fresh pomegranate or as a dip for shrimp or chicken. Add olive or toasted sesame oil and a bit more vinegar for a sweet and spicy salad dressing.