In a bowl or wide-mouthed jar, add the soy, mirin, rice vinegar, hoisin, sesame oil, ginger, garlic, brown sugar, white and red pepper. Stir or lid and shake if using a jar. In a small cup, add the cornstarch then drizzle in cool water, stirring with a fork until the mixture is well blended. Add to the rest of the ingredients. Note: If it is difficult to transfer all the cornstarch mixture, use a little of the sauce to pour back into the cup, stir, and then pour back into the sauce.

Stir well or shake sauce ingredients together. If made in a bowl, transfer to a jar or bottle. Store in the refrigerator. Keeps well for several weeks. Mixture will settle; stir together before using.

Use about 1/2 cup per standard stir fry, added after all ingredients are cooked. Simmer for about 1 minute while stirring or tossing ingredients together with the sauce.