Asian BBQ Sauce

2 cups tomato sauce

1/2 cup Dijon mustard

1/2 cup brown sugar

1/2 cup rice vinegar

2 tablespoons grated fresh ginger

1/2 cup minced green onions

1/2 teaspoon cayenne pepper

1 teaspoon soy sauce

1 teaspoon sesame oil

Whisk together the ketchup, mustard, brown sugar, vinegar, ginger, green onions, cayenne, soy sauce and sesame oil in a medium saucepan. Bring to a simmer, stirring occasionally, and remove the pan from the heat.

Sweet and Sour sauce
1 tablespoon cornstarch (7g)
1 tablespoon (15ml) water
2/3 cup (160ml) pineapple juice
1/3 cup (80ml) rice vinegar
1/3 cup (74g) light brown sugar
3 tablespoons (45ml) ketchup
1 tablespoon (15ml) soy sauce
In a small bowl, whisk together cornstarch and water. Set aside. In a medium saucepan, combine pineapple juice, rice vinegar, brown sugar, ketchup, and soy sauce and bring to a boil over medium heat. Stir in cornstarch slurry and cook until thickened, about 1 to 2 minutes. Remove from heat and use immediately or store in an airtight container in the refrigerator for up to 2 weeks.