In a pan heat oil, add chopped garlic, ginger, green chili and saute till raw smell is gone. 
Add DelMonte Brewed Vinegar, DelMonte Red Chili Sauce, soya sauce, and jaggery and mix well till the jaggery melts. Bring it to a boil.
Mix cornstarch and water. Give sauce a boil on high flame and add cornstarch mixture. Mix it well. This will thicken the sauce.
Add seasonings, toasted sesame seeds and mix well. 
Let it cool, store in a glass jar. Refrigerate it.
This can be used as a dip and as a marinade as well for the meat.

Chef's Tip: Don’t add too much corn starch as the sauce will become thick like a paste. Add slurry little by little, checking the consistency. 

Variations: You can add DelMonteSchezwan Sauce, DelMonte Green Chili Sauce for a little bit different flavor.