Preparation In a small saucepan, stir together the soy sauce, vinegar, brown sugar, and star anise and bring them to a simmer over medium-high heat, stirring so that the sugar dissolves. Once it does, remove the pot from the heat and let the mixture cool. Discard the star anise before serving. This sauce keeps well in the refrigerator indefinitely and can also be multiplied, though you’ll want to start with slightly less vinegar and adjust to taste. Excerpted from The Good Fork Cookbook by Sohui Kim, copyright © 2016. Published by Harry N. Abrams.Buy the full book from Amazon or Bookshop.