Teriyaki Marinade / Stir Fry Sauce

My husband's mom made grilled pork chops marinaded in this sauce for us back in the summertime.  We loved the flavors so I had to ask for the recipe.  I've used it several times since then for pork chops and I also tried it as a stir fry sauce.  I will never buy stir fry sauce from the grocery store again!!  This stuff is delicious both as a marinade and as a sauce.  I'm going to list the original ingredients but wanted to let you know I've messed around with the sugar content a bit when I've made it the last few times and it does not mess up the taste.  I have tried reducing the brown sugar by half and I have also tried it by leaving out the brown sugar completely and replacing it with 1/4 cup of splenda (both ways worked fine).  I like adding a teaspoon of red pepper flakes to make it spicier.  I found the cutest little red sauce pan which was a gift to myself and its perfect for boiling the left-over marinade to use as a topping sauce on the pork chops.  Enjoy!!

INGREDIENTS
1/2 cup brown sugar
1/3 cup ketchup
1/3 cup white vinegar
1/4 cup low sodium soy sauce
1/4 cup vegetable oil
3 cloves garlic, pressed
1 teaspoon ground ginger
1 teaspoon red pepper flakes (optional)

DIRECTIONS
Combine the ingredients.  If you are using this as a marinade ... pour over top of meat and store in the refrigerator in a closed container for several hours or even a day.  Works well with pork chops & chicken.  Remove meat from marinade and grill to the appropriate temperature.  The remaining marinade can then be discarded or even better bring it to a boil on the stove top and use as a topping sauce when the meat is finished cooking.  A tablespoon of corn starch can be added to make the sauce thicker.

If you are using this for a stir fry sauce ...add one tablespoon of corn starch and bring sauce to a boil.  Pour over top of your cooked stir fry ingredients.  I like to use chicken, broccoli, peppers and carrots and serve over white rice.