Basic Stir-Fry Sauce

recipe adapted from Family Wok

1 1/2 tsp sesame oil

1/2 tsp minced garlic

1/2 tsp minced ginger

1/2 c chicken broth

1 Tbsp soy sauce (or Bragg's Liquid Aminos)

1 Tbsp brown sugar

1/4 tsp pepper

1 1/2 tsp fresh lemon juice

1 1/2 tsp cornstarch

1 Tbsp rice wine or sherry (I used rice vinegar)

Heat the sesame oil in a small saucepan.  Add the ginger and garlic and stir-fry for 15-30 seconds over medium heat until fragrant.  Add the chicken broth, soy sauce, brown sugar, pepper and lemon juice.  Bring just to a boil, stirring.  Dissolve the cornstarch in the wine and whisk into the sauce.  Heat until sauce thickens and reaches a full boil.  Simmer for 30 seconds. Remove from heat and set aside.  Pour over your stir-fry and mix.  Serve over rice.  *Depending on how saucy you like your stir-fry, you may want to double the recipe for more sauce.