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!