Step 1

In a small sauce pan combine soy sauce through vinegar and cook on medium heat till sugar dissolves.

Step 2

Add ginger and stir.

Step 3

Combine corn starch with only enough water to cover corn starch (I use a little dipping bowl or tiny ramekin for this) quickly stir with a fork and add to sauce mixture in pot.

Step 4

Bring sauce to a boil, then reduce heat to simmer on low for about 1-3 minutes, continuously stirring until sauce thickens.

Step 5

Remove from heat, stir in sesame seeds and serve.