1 clove garlic, minced
1 1/2 c. chicken stock
3 tbsp. soy sauce
1/2 tsp. ginger
2 1/2 tbsp. cornstarch
1/2 c. dry sherry

Heat garlic and chicken broth. Add soy sauce, sherry, and ginger. Dissolve the cornstarch in a little cold water. Add the cornstarch to broth. Let the sauce boil slowly until it has thickened, stirring continuously. Pour this over the stir-fry veggies and serve over brown rice.

Sweet and sour stir fry: Follow the instructions for basic stir fry, but include 2 medium ripe tomatoes and 2 cups of diced pineapple, preferably fresh, when you add the bean sprouts, mushrooms, scallions, and water chestnuts. For the sauce substitute 1 1/2 cups pineapple juice for the 1 1/2 cups stock and add 1/4 cup white vinegar and 2 tablespoons honey.