½ cup, enough for dipping 25–30 pieces of food.
I was sorely tempted to call this Un-Sweet and Sour Dipping Sauce, to separate it from the candy-like concoctions that prevail in every bad Chinese restaurant. The base is the classic mix of sugar and vinegar, but an initial infusion of garlic and ginger in the oil dampens the sweetness and enlarges the tang, and also dots the sauce with bits of gold and white. Light in taste, it is also light in consistency. There is just enough cornstarch to bind it, no more.