1 c  Soy Sauce

      1 c  Water

      2 tb Vinegar

      2 tb Brown Sugar

      1 ts Dry Mustard

    1/2 ts Powdered Ginger

    1/2 ts Garlic Powder

      1 ts Hot Pepper Sauce, opt'l

      2 tb Corn Starch

  Whisk together all the ingredients except the corn starch. Marinade
  the meat long enough to flavor and tenderize- 1 hr for young chicken
  breasts or fish, overnight for round steak and up to 5 days for some
  game cuts.
  BBQ and baste with the marinade. Make a slurry of the starch and a
  little water and whisk into the marinade. Bring to a boil, stirring
  as the sauce thickens. Serve with the BBQ'd meat.
  Real garlic and ginger only improves this dish. The amount of pepper
  sauce can be varied from mild to fiery. You can substitute wine,
  sherry, orange or pineapple juice for some or all of the water to
  vary the flavor. Pineapple juice has an enzyme that provides
  additional tenderizing power to the vinegar and mustard.