Recipe for stir-fry sauce?

This is similar:

2 cloves garlic, minced
1-inch piece peeled fresh ginger, minced
1 tablespoon soy sauce
2 tablespoons sugar
1 tablespoon, plus 1 teaspoon cornstarch
1¼ teaspoons salt
1 tablespoon dry sherry
1 tablespoon dark sesame oil
About ⅓ cup water

hope this helps!

^ That sounds really good. I might have to try it. For sauces, soups, stews, chilis, and cooking in general, you can just eyeball it and go by taste. Only baking requires precision.

Here’s another:

1 1/ 2 tsp. sesame oil
1/ 2 tsp. minced garlic
1/ 2 tsp. minced ginger
1/ 2 cup chicken broth
1 Tbs. soy sauce
1 Tbs. brown sugar
1/ 8 tsp. Tabasco
1/ 2 tsp. salt
1/ 4 tsp. pepper
1 1/ 2 tsp. lemon or lime juice
1 1/ 2 tsp.cornstarch
1 Tbs. rice wine or sherry

Method:
Heat the sesame oil in a small saucepan. Add the ginger and garlic and stir-fry 15–30 seconds over medium heat. Add the chicken broth, soy sauce, brown sugar, Tabasco, salt, pepper, and lemon juice. Bring just to a boil, stirring. Dissolve the cornstarch in the wine and whisk into the sauce. Heat until sauce thickens and reaches a full boil. Simmer for 30 seconds. Remove from the heat and set aside.

You can always substitute water for broth, maybe add a little salt. I often use apple juice instead of broth.