• 1/2 cup reduced-sodium soy sauce
• 1/4 cup dry sherry
• 1/4 cup pineapple juice
• 1 teaspoon Lawry's® Garlic-Pepper Spice Blend
• 1 teaspoon honey
• Pinch of red pepper flakes
• 1-1/2 teaspooons cornstarch

1. Combine all ingredients except the cornstarch in a saucepan and heat thoroughly.
2. Remove about 1/4 cup of the liquid and mix with the cornstarch.
3. Return the cornstarch mixture to the pan and cook, stirring constantly, until sauce is heated through and thickened.
4. Serve as a sauce with pork, ham, chicken, beef, fish, or with stir-fried vegetables. It can also be used as a marinade and as a base for stews.

Yields enough sauce for 3 to 4 servings (1 cup).

 by Noncooks, Valderado, Katie, Dianne and McClug