To make a basic Chinese stir-fry sauce, combine 2/3 cup soy sauce, 1/2 cup chicken broth and 1/3 cup rice wine. Add 3 1/2 tablespoons of sugar, 1 tablespoon of sesame oil and 1 tablespoon of white pepper. Add mixture to sautéed garlic and ginger, and thicken with cornstarch slurry.
To sauté the garlic and ginger, add 1 tablespoon of oil to a pan over high heat. Add 1 tablespoon each of fresh minced ginger and fresh minced garlic. Cook them for 15 seconds or until fragrant. Stir in the soy sauce mixture, and simmer for 1 minute. Make a cornstarch slurry by whisking 1/4 cup of water into 2 tablespoons of cornstarch. Pour the slurry into the sauce, and bring to a boil. Cook until the sauce thickens.
Alternatively, sauté 1/2 teaspoon each of minced garlic and ginger in 1 1/2 teaspoons of sesame oil. Stir in 1/2 cup of chicken broth and 1 tablespoon each of soy sauce and brown sugar. Season with 1/8 teaspoon of hot sauce, 1/2 teaspoon of salt, 1/4 teaspoon of pepper and 1 1/2 teaspoons of lemon or lime juice. Dissolve 1 1/2 teaspoons of cornstarch in 1 tablespoon of rice wine or sherry. Stir the cornstarch mixture into the sauce, and heat the sauce until it thickens.