This sauce is from the New Moosewood Cookbook. It can be used in multiple stir-frys.
Basic Stir-Fry Sauce
1/4 cup soy sauce
1 1/4 cups water
1 tablespoon grated ginger
2 large cloves garlic, minced
1 teaspoon sesame oil
1 tablespoon honey (or sugar)
1 tablespoon plus 1 teaspoon cider vinegar
2 tablespoons dry sherry or Chinese rice wine
3 tablespoons cornstarch
Combine all ingredients except cornstarch in a small bowl.
Place cornstarch in a separate small bowl, and whisk in the mixture from step one.