1 tbsp. cooking oil
2 cloves garlic, minced
2 green onions (scallions), diced
1/2-inch piece fresh ginger, grated fine (or more if you like fiery sauce)
3 tbsp. soy sauce
2 tbsp. vinegar (white is preferred)
1 tsp. sugar
1/2 tsp. Chinese five spice powder
2 tbsp. Chinese oyster sauce
2 tbsp. Hoisin sauce
1/2 tsp. sesame oil
3 cups canned or homemade chicken broth (don't use chicken bouillon cubes, too salty)
3 tbsp. cornstarch
1/4 cup cold water

Heat cooking oil in work or large skillet over medium heat. Add garlic and ginger, and diced green onions, and fry for about 10 seconds, taking care not to burn garlic. (Lower heat, if necessary). Whisk in remaining ingredients, except chicken broth, cornstarch, and cold water, to combine, then add chicken broth and bring to a boil. Lower heat to simmer, then mix cornstarch with cold water, and whisk into simmering liquid, stirring constantly, until thickens. (It will get thicker as it cools, but if you like a thicker sauce, increase cornstarch to 4 tablespoons).

This sauce can be added to any stir fried meats or vegetables that require a brown Chinese sauce. If making beef and broccoli, or other garlicky dishes, increase garlic to 4 cloves. May also add red pepper flakes if you want spicy sauce.

Note: If you want the sauce to taste like Chinese restaurant sauce, do not skip ingredients. All are available at regular grocery stores. I hope you enjoy it.

Submitted by: CG