I love this sauce and it's so freakin' easy!
This is an easy make-ahead sauce using asian basics that almost everyone keeps in the fridge/pantry!
Warm a small saucepan with oil*** and add garlic & ginger until aromatic (about 10 seconds)
***oil can be reduced ti 1/8 cup if desired.
Pour in wine and soy sauce, add sesame oil and cook for about a minute
Mix cornstarch and water with a small whisk or fork until totally smooth & stir into sauce.
You can also forgo the cornstarch and use it to marinate chicken or tofu!
Stir (I like to use a whisk) sauce over low heat until thickened.
Remove from heat & YUM!
For use as a stir-fry sauce, add to stir fry just before it's done.
As a marinade, pour over meat or tofu for at least 30 minutes.
I love this over udon noodles with stir-fried baby bok choy and sugar peas!