Directions
Place a wok or medium saucepan over high heat until hot. Add 1 1/2 tablespoons vegetable
oil. Add 1 teaspoon each minced garlic and minced fresh ginger and cook, stirring, until
fragrant, about 5 seconds. Add 1 tablespoon sliced green onion (white part only), 1/4 cup
each soy sauce, chicken broth, and Shao Hsing wine or dry sherry, and 2 teaspoons hot
pepper sauce or chili oil. Bring to a boil. Reduce heat to medium and cook for 2 minutes.
Add 1 tablespoon cornstarch mixed with 2 tablespoons water and cook, stirring, until sauce
boils and thickens. Let cool. Makes about 3/4 cup.
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