Step 1

Heat broth till simmering on medium/high heat with the same wok/pan used for cooking your dish (if applicable)

Step 2

Add rice wine, soy sauce, oyster sauce, brown sugar, garlic powder, ginger powder and stir to combine. Bring to a simmer.

Step 3

Reduce heat to low, add half the cornstarch slurry and stir immediately. Stir for 15-30 seconds (see note 1)

Step 4

Add remaining cornstarch slurry if thicker consistency is desired (see note 2)

Step 5

Stir in sesame oil (if using)

Step 6

Heat the same wok/pan used for cooking your dish (if applicable) on medium/high heat. Add the oil.

Step 7

Add minced garlic and grated ginger and fry till fragrant. Stir quickly to avoid browning, approx 30 secs

Step 8

Add rice wine, broth, soy sauce, oyster sauce, brown sugar and stir to combine. Bring to a simmer.

Step 9

Reduce heat to low, add half the cornstarch slurry and stir. Stir for 15-30 seconds (see note 1)

Step 10

Add remaining cornstarch slurry if thicker consistency is desired (see note 2)

Step 11

Stir in sesame oil (if using)