1 tbsp. vegetable oil
2 cloves garlic, minced
2 tsp. cornstarch
2 tbsp. low-sodium soy sauce
1 tbsp. dry sherry
1 tsp. fresh ginger, finely grated (or 1/2 tsp. ground ginger)
1/2 tsp. sugar
3/4 c. water
2 (1 1/2 lb.) Cornish game hens

In microwaveable measuring cup, combine oil and garlic. Microwave on high for 1 minute. Stir in cornstarch until well mixed. Stir in soy sauce, sherry, ginger, sugar and water. Microwave on high for 2 minutes until sauce is clear and thickened, stirring once while cooking. Tie legs of each game hen together with string. Fold wings, breast sides down, in shallow microwaveable dish. Cover wings and drumstick ends with piece of paper towel.

Cover hens with waxed paper and microwave on high for 10 minutes, rotating dish twice. Remove paper pieces. Brush hens with soy mixture. Turn hens over; brush with more soy mixture. Microwave, covered, 5 to 10 minutes longer or until hens are done. Transfer hens to serving plate. Pour juices from hens into leftover soy mixture; microwave to heat and pour into gravy boat to serve with hens. Serves 4.

Can also be baked in the regular traditional oven.