Makes: about 1 cup
2 teaspoons cornstarch
tablespoon dry sherry wine
1 tablespoon peanut oil
2 teaspoons minced
2 chopped scallions
1 teaspoon minced garlic
1 tablespoon soy sauce
2/3 cup chicken stock
Combine the cornstarch and sherry. Pour oil into a wok and heat until
oil is hot. Add the ginger, scallions and garlic and stir fry for a minute.
Add the oyster sauce, soy sauce and chicken stock. Bring to a boil. Stir
the cornstarch and sherry. Add to the sauce, stirring until it thickens.
Use sauce the same day with stir-fried vegetables, meat, or fish.