All-Purpose Stir-fry Sauce

 

2/3
cup soy sauce
1/2
cup chicken broth or water
1/3
cup Chinese rice wine or dry sherry
3 1/2
tablespoons sugar
1
tablespoon sesame oil
1/2
teaspoon white pepper
2
tables cooking oil
1
tablespoon minced garlic
1
tablespoon minced ginger
3
tablespoons cornstarch
6
tablespoons water

 

 

In a bowl, combine the soy sauce, chicken broth, rice wine, sugar sesame oil, and white pepper.  Place a pan over high heat until hot.  Add cooking oil, swirling to coat sides.  Add minced garlic and ginger; cook, stirring, until fragrant, 10 to 15 seconds.  Add soy mixture, bring to a boil, reduce heat to medium, and cook for 1 minute.  Add cornstarch mixed with water and cook, stirring, until sauce boils and thickens. 

 

Makes about 2 cups. 

 

Use as needed; refrigerate remainder.