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.
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|Serving Size: 1 Serving (115g)|
|Recipe Makes: 4|
|Calories from Fat: 94 (36%)|
|Amt Per Serving||% DV|
|Total Fat 10.5g||14 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 0mg||0 %|
|Sodium 791.1mg||27 %|
|Potassium 54.2mg||1 %|
|Total Carbohydrate 37.2g||11 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 37.1g|
|Protein 1.7g||2 %|
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Calories per serving: 264
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