Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Heat canola oil in a heavy bottom pot or rondeau over medium low heat.
Add Garlic, ginger and shallots.
Cook, while stirring constantly, until shallots begin to color, about 2-3 minutes.
Increase heat to medium.
Add tamari. Cook until tamari has reduced by 3/4.
Whisk in vinegar. Reduce until it has reached a glaze-like consistency.
Whisk in Szechuan Glaze, preserves and sriracha.
Bring to a gentle simmer.
Cook, while stirring occasionally, until sauce has reduced slightly, about 12-14 minutes.
Remove from the heat. Cool completely.
Transfer to clean food storage containers. Cover, label, date and store refrigerated.
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