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Measure and stir. Place 1 ¼ cups chicken or vegetable broth, ½ cup tamari or soy sauce, 2 tablespoons Shaoxing wine or dry sherry, 2 tablespoons packed brown sugar, 1 tablespoon rice vinegar, 1 ½ teaspoons garlic powder, 1 ½ teaspoons ground ginger, and 1 teaspoon toasted sesame oil in a pint jar or medium bowl. Whisk or stir with a fork until the sugar is dissolved.
Add spice (optional). If desired, add an Asian hot sauce 1 teaspoon at a time, tasting with each addition, until desired heat level.
Add thickener (optional). For a thicker sauce, whisk 2 teaspoons cornstarch into ½ cup sauce until dissolved right before using (skip the cornstarch if making a noodle stir-fry).
Use in stir-fries. We recommend ½ cup sauce for:Option 1: 2 pounds protein and vegetablesOption 2: Noodles (cook 12 ounces fresh or 8 ounces dried) + 1 pound protein and vegetablesCook all proteins, vegetables, and/or noodles first and toss together in the pan. Add the stir-fry sauce last, cooking and tossing until everything is well-coated and the sauce is thickened if using cornstarch. Add more sauce 1 tablespoon at a time if desired.