Directions
Place a saucepan over high heat until hot. Add 1/4 cup vegetable oil. Add 4 teaspoons
minced garlic and 2 teaspoons minced fresh ginger and cook, stirring, until fragrant, about 5
seconds. Add 2/3 cup soy sauce, 1/3 cup Shao Hsing wine or dry sherry, and 2 tablespoons
sesame oil and cook for 1 minute. Add 1 tablespoon cornstarch mixed with 2 tablespoons
water and cook, stirring, until sauce boils and thickens. Makes about 1 1/3 cups.
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