Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           soy sauce
   1      cup           water
   2      tablespoons   vinegar
   2      tablespoons   brown sugar
   1      teaspoon      dry mustard
     1/2  teaspoon      powdered ginger
     1/2  teaspoon      garlic powder
   1      teaspoon      hot pepper sauce -- opt'l
   2      tablespoons   corn starch

Preparation:

Whisk together all the ingredients except the corn starch. Marinade the meat long enough to flavor and tenderize- 1 hr for young chicken breasts or fish, overnight for round steak and up to 5 days for some game cuts. BARBECUE and baste with the marinade. Make a slurry of the starch and a little water and whisk into the marinade. Bring to a boil, stirring as the sauce thickens. Serve with the Barbecued meat. Real garlic and ginger only improves this dish. The amount of pepper sauce can be varied from mild to fiery. You can substitute wine, sherry, orange or pineapple juice for some or all of the water to vary the flavor. Pineapple juice has an enzyme that provides additional tenderizing power to the vinegar and mustard.