12 Cup Soy Sauce 6 Cup Water 4 2/3 Cup Rice Vinegar 2 1/2 Cup Brown Sugar 8 Cup Sugar 1 Cup minced Ginger 1 Cup minced Garlic 2 Tablespoon Canola Oil 1/2 Pound Corn Starch
Heat Canola Oil in a large saute pan. Saute garlic and Shallots until tender, deglaze pan with Rice Vinegar.
Immediately add Soy Sauce, Water, brown Sugar, White Sugar and bring to a boil. While sauce is heating make a slurry out of corn starch a little water.
once sauce comes to a boil stir in Corn starch slurry, allow to come back to a boil and remove from heat.
Tranfer to a 2" hotel to cool, once properly cooled, label cover and store under refrigeration for use.