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In a small sauce pan, combine water, plum sauce, soy sauce and sugar. Stir gently and bring to a boil.
Mix cornstarch and water ensuring cornstarch is dissolved. Pour immediately into boiling sauce and stir continuously. Sauce will thicken up. Turn down heat after 1 minute of boiling.
Serve with Egg Foo Young or teriyaki chicken
Store leftover sauce in airtight container for up to 1 week. Must reheat to eat.
I use the Lee Kum Kee plum sauce for this recipe