Sweet and Sour Sauce

Dissolve the starch in 1/2 cup water. In a hot wok over high heat, combine all other ingredients. Stir and bring to a boil. While stirring, add the starch mixture. Continue stirring until the sauce thickens and is cooked. I jar this up and keep it in the refrigerator for up to 2 weeks. If you find it too thick, just dilute with a bit of cold water when you're heating it up.