Garlic Sauce for Stir-Fry

I mixed up this easy brown garlic sauce from Martin Yan today. If you're not familiar with Martin Yan, he has a cooking show (PBS?) and has written several books that make Chinese cooking very non-threatening and easy.

ALL PURPOSE STIR-FRY SAUCE

2/3 cup soy sauce (use lighter soy)
1/2 cup chicken or veggie broth
1/3 cup rice wine
3 1/2 tbls. sugar
1 tbls. sesame oil
1/4 tsp. white pepper
2 tbls. cooking oil
1 tbls. minced garlic
1 tbls. minced ginger
2 tbls. corn starch
1/4 cup water

1. In a bowl , combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper.
2. Dissolve the corn starch in 1/4 cup water.
3. Heat a pan over high heat; add cooking oil, swirling to coat; add garlic and ginger and cook
(stirring) until fragrant (15 secs.).
4. Add soy sauce mixture; bring to boil.
5. Reduce heat to medium and cook for 1 minute.
6. Add corn starch solution and cook; stirring, until the sauce boils and thickens.

Add to your favorite veggies and/or meat to a wok , and use this sauce to coat all. Serve over
rice or noodles. Enjoy!