Step 1

In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a smooth slurry.

Step 2

Heat 1 tablespoon of vegetable oil in a saucepan over medium heat. Add the minced garlic and ginger, and sauté until fragrant.

Step 3

Pour 2 cups of vegetable stock into the saucepan and bring it to a simmer.

Step 4

Slowly whisk in the cornstarch slurry, stirring continuously until the sauce thickens.

Step 5

Add salt, white pepper, and sugar. Stir well and remove from heat. Serve immediately or use in your favorite Chinese dishes.