My first ever attempt came out perfectly, and it’s so easy:

Ingredients:

• 1 cup stock – chicken or veg
• 1-1/2 TBSP corn starch (or rice flour also works)
• 1/3-ish TBSP shaoxing wine (or mirin or cooking wine)
• 1/3-ish TBSP toasted sesame oil
• garlic – minced
• 1/2 TSP. ginger, grated
• 1/2 TSP salt
• 1/4 TSP sugar

Directions:

1. Mix 2 TBSP of the stock with the cornstarch or rice flour as a roux and set aside – this will thicken the stir-fry later.
2. Mix everything else together and cook over medium heat.
3. When the stock mix starts to boil, slowly add the cornstarch mix to the pot, stirring constantly. Also stir the cornstarch mixture before you add it here as it tends to settle and separate.
4. The sauce should start to thicken and turn clear as it boils. Turn off the heat once it does.
5. Adjust seasonings as needed.
6. Add the sauce near the end of your cooking time, when the meat/veg are just about done.

Pro Tips:

1. You can double or triple the recipe if you need more.
2. You can keep this in the fridge for up to 3 days in an airtight container.
3. You can add this to anything. It’s typical on moo goo gai pan (chicken and mushrooms) and NY-style chicken chow mien.
4. Other ingredients to try: lemongrass, scallions, leeks, onions,
5. You can also use beef stock instead of chicken for a darker brown sauce.