Served as accompaniment. Non-vegetarian dish. Speciality: Low Cholesterol diet.

2/3 cup Soy Sauce

1/2 cup Chicken Broth

1/3 cup Rice Wine

3 1/2 Tablespoons Sugar

1 Tablespoon Sesame Oil

1/4 teaspoon White Pepper

2 Tablespoons Cooking Oil

1 Tablespoon minced Garlic

1 Tablespoon minced Ginger

2 Tablespoons Cornstarch

1/4 cup Water

In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper. Dissolve the cornstarch in 1/4 cup water. Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds. Add the soy sauce mixture; bring to a boil. Reduce heat to medium and cook for 1 minute. Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.

Preparation time: 15 minutes

Cooking time: 20 minutes

Serves: 4

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