Chinese sauce with starch

We prepare all the necessary ingredients.
Garlic cloves and onions are cleaned. Finely chop. Peeled ginger can be sliced or grated. Lightly, until the onion is transparent, fry the ingredients in olive oil. Stir, otherwise the vegetables will burn, and the taste will be spoiled.
It is better to cook in a wok pan, but a saucepan with a thick bottom is quite suitable. Mix tomato paste or ketchup, soy light sauce, wine and vinegar. You can replace rice vinegar with ordinary apple vinegar. Squeeze out the orange juice. Add brown or white sugar.
You can adjust the taste yourself by changing the amount of ingredients or adding new ones. For example, if you don't want the sauce to be sweet, reduce the amount of sugar or don't add it at all. Instead of orange juice, you can pour pineapple juice, plain water or chicken broth. Add seasonings at your discretion.
Mix all the ingredients until the sugar is completely dissolved. We put the saucepan on the stove. Put the fried ginger and onion with garlic there.
To add spice to the taste, add a little dried chili pepper.
Cook over low heat. Stir constantly.
Starch is diluted with water. If there is no corn, replace it with potato or flour. Pour it into the sauce in a thin trickle, stirring quickly. Bring the mixture to a thickening. Turn off the stove. If you want a thicker sauce, keep it on the fire longer.
To make the consistency of the sauce smooth, homogeneous and without lumps, strain it through a sieve.
The Chinese sauce is ready. We serve it warm. It tastes sweet and sour with delicious garlic-spicy notes. The sauce is used for cooking dishes using the stir-fi method, for meat sandwiches, burgers, sandwiches. It is an excellent addition to dishes of beef, chicken, pork, fish. It goes well with vegetables. For example, eggplant, broccoli, bell pepper, carrots.