Hot and Spicy Stir-fry Sauce- Also try this sauce on your chicken wings.

Sometimes, an all-purpose sauce needs a little bit of kick, and this variation of the standard all-purpose stir-fry sauce packs just such a wallop by way of two different types of pepper and a liberal dose of chilli garlic sauce. Be sure to taste your sauce as you make it. That way, you can put the brakes on the hot chilli if it gets a little too racy for you.

Preparation time: 15 minutes. Cooking time: 7 minutes.            Yield: 1 1/2 cups

2/3 cup Chinese rice wine or dry sherry                                           

1/3 cup soy sauce                                                            

3 Tbsps. chicken broth                                                               

1/2 tsp. sugar                                                                               

2 Tbsps. white pepper                                                                

1 1/2 Tbsps. thinly sliced, or diced, green onions                                     

1 1/2 Tbsps. chilli garlic sauce                                                

1 1/2 Tbsps. cooking oil                                                 

1 1/2 Tbsps. minced garlic                                                                    

1 1/2 Tbsps. minced ginger                                                                   .

2 Tbsps. tapioca or corn-starch dissolved in 1/4 cup water

            1. In a bowl, combine wine, soy sauce, chicken broth, sugar, white      pepper, green onions, and chilli garlic sauce.

            2. Place a wok or medium pan over high heat until hot. Add the            cooking oil, swirling to coat the sides. Add the garlic and ginger;       cook stirring until fragrant, about 30 seconds. Add the wine   mixture, bring to a boil, reduce the heat to medium, and cook for 2     minutes. Add the corn-starch solution and cook, stirring, until the      sauce boils and thickens. Let cool