1 tbsp. cooking oil
2 medium cloves garlic, minced
1 tsp. grated or minced ginger
3 small green onions, diced
1/4 cup soy sauce
1/2 tsp. sesame oil
1/4 tsp. 5 spice powder
1 tsp. white vinegar
1 tsp. sugar
2 tbsp. oyster sauce
2 tbsp. Hoisin sauce
1 (32 oz.) carton chicken broth
1/4 cup. cornstarch
1/2 cup. cold water

Mix cornstarch with cold water and set aside. In large saucepan, heat cooking oil over medium low heat. Fry garlic and ginger for a few seconds, taking care not to brown it. Add green onions, and cook for a few seconds. Add in remaining ingredients, except chicken broth and cornstarch mixture. Whisk ingredients to combine well, then add chicken broth. Increase heat to medium high, and bring sauce just to boil, stirring constantly, then reduce to simmer. Stir up cornstarch/water mixture, and add to the sauce, stirring constantly. Cook and stir until sauce comes back to a low boil/simmer.

Simmer for 1-2 minutes to make sure cornstarch is cooked. It will be thicker as it cools. Sauce will be salty, but when you use it to add to stir fried vegetables are or meats, you won't need to add any soy sauce. If you think it's too salty, add a little water, and next time, try low sodium chicken broth.

Submitted by: CG