Brown Sauce for Stir-Fries

Other than using the technique of stir-frying, stir-fries are also characterized by certain ingredients, particularly garlic, ginger, sesame oil, various bottled Chinese sauces, spices, and corn starch, which are added at different stages during the stir-frying. Typically, dry ingredients are first added to hot oil in a wok and then stirred over high heat. Liquid ingredients are then added, often the same ingredients used to
marinate meat or seafood. Last, the thickener, usually corn starch dissolved in a small amount
of liquid, is stirred in, which pulls together the ingredients in the sauce that will coat the ingredients in the stir-fry.

MAKES ABOUT ½ CUP

• 1 tablespoon canola oil
• 1 tablespoon grated fresh ginger
• 1 clove garlic, minced, crushed to a paste
• 1 teaspoon Asian dark sesame oil
• ¼ cup Chinese rice wine, sake, or dry sherry
• 1 cup brown chicken broth
• 2 teaspoons corn starch dissolved in 2 tablespoons cold water
• Salt
• Pepper

Heat the oil in a wok or in a saucepan and stir in the ginger and garlic. When you smell the garlic and
ginger, add the sesame oil and rice wine and simmer for about 1 minute. Add the broth and simmer to
reduce by about one-fourth. Whisk in the corn starch mixture and bring to the simmer. Season to
taste with salt and pepper. The sauce can be tightly covered and refrigerated for up to 1 week.