ALL PURPOSE STIR FRY SAUCE

ALL PURPOSE STIR FRY SAUCE 2⁄3 cup soy sauce 1⁄2 cup chicken broth 1⁄3 cup rice wine 3 1⁄2 tablespoons sugar 1 tablespoon sesame oil 1⁄4 teaspoon white pepper 2 tablespoons cooking oil 1 tablespoon minced garlic 1 tablespoon minced ginger 2 tablespoons cornstarch 1⁄4 cup water In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper. (See note in intro about the soy sauce). Dissolve the cornstarch in 1/4 cup water. Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds. Add the soy sauce mixture; bring to a boil. Reduce heat to medium and cook for 1 minute. Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.