I'm a big stir-fry buff. Huge. I love to experiment! I've just splashed this stuff together in various quantities, so I'm just doing my best guesstimation here in putting it down in hard quantities.

Ingredients:

1 cup sake/chinese rice wine
1/2 cup soy sauce (mmmm, SALTY!)
2 tbsp sesame oil
1 clove garlic
1/2 - 1 inch cube of fresh ginger, diced
2 tbsp brown sugar
2 tbsp cornstarch (optional)


Heat the sesame oil. Add the ginger first, and heat it until it's nice and fragrant, then add in the garlic. Add in whatever meat you're frying (we usually use chicken) and let it cook for a couple minutes. Then in goes the sake and soy sauce and let it all simmer together for about 5-7 minutes until the meat is fully cooked. If you want the sauce to be thicker, go ahead and add in the corn starch, then whatever other veggies you might want, and cook until it looks good! And, oh, it IS so good...

I'm getting it very close to the brown sauce that I so love in Chinese restaurants.. I need to buy some granulated beef boullion and try to add some of that in also next time. :)

Man, I need to make this again.