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.
