Homemade General Tso Sauce

Ingredients

• beef flank steak or short ribs – thinly sliced, 1/8 to 1/4-inch thick, or cut to strips
• chicken skinless boneless breast or thigh – Diced to 1-inch pieces, or sliced to 1/4-inch thick
• pork tenderloin or loin – thinly slice, 1/8 to 1/4-inch thick, or cut to strips
• shrimps – peeled and deveined
• tofu firm or extra firm – Diced to 1/2 to 2/3 inch pieces
• 3/4 cup chinkiang vinegar or rice wine, or balsamic vinegar, *footnote 1
• 1/2 cup Shaoxing wine or dry sherry, or Japanese sake, or stock
• 1/2 cup light soy sauce or soy sauce, or tamari, *footnote 2
• 1/4 cup dark soy sauce or soy sauce, or tamari, *footnote 2
• 1 cup sugar
• 3 tablespoons cornstarch
• chicken stock Add right before using the sauce
• 1/3 cup chicken stock stock, or vegetarian stock, or water
• 2 tablespoons chinkiang vinegar or rice vinegar, or balsamic vinegar
• 2 tablespoons Shaoxing wine or dry sherry, or Japanese sake, or stock
• 1 tablespoon light soy sauce or soy sauce, or tamari for gluten-free sauce
• 1 tablespoon dark soy sauce or soy sauce, or tamari for gluten-free sauce
• 1/4 cup sugar
• 2 teaspoons cornstarch
• 2 teaspoons oil
• 1 tablespoon garlic minced
• 2 teaspoons ginger minced