2 1/2 tsp. cornstarch
1 c. cold water
4 tbsp. sugar
5 tbsp. brown sugar
4 tbsp. ketchup
1/3 c. green onions, cut in 1 inch lengths
1/4 tsp. red hot pepper flakes or Tabasco sauce, optional
1/3 c. fresh ginger, finely shredded
1/2 tbsp. dry sherry wine
2 tbsp. sesame oil

Combine cornstarch and 1/4 cup water. Stir in remaining water.

Stir in white sugar, brown sugar and ketchup. Set aside.

Heat 1 teaspoon sesame oil in a small saucepan. Add onion, pepper and ginger. Mix thoroughly and then add wine. Cook for 1 minute or until flavor from ginger becomes aromatic.

Add onion, pepper, ginger, wine and sesame oil. Cook until it boils, reduce heat and stir constantly. Slowly add the cornstarch mixture and cook for about 1 more minute. Add 1 teaspoon sesame oil to finish off.

Serve warm or cold with spring rolls. Can also be used for sweet and sour pork or shrimp dishes.