Thai brown garlic stir-fry sauce

2/3 cup LOW SODIUM soy sauce (seriously, LOW SODIUM. I made it with regular. Salllllllty.)
1/2 cup chicken broth (maybe low sodium for this one, too)
1/3 cup sake or rice wine (NOT rice vinegar)
3 1/2 tablespoons sugar
1 tablespoon sesame oil
1/4 teaspoon white pepper
2 tablespoons cooking oil
1 tablespoon minced garlic
1/2 tablespoon minced ginger
2 tablespoons cornstarch
1/4 cup water

Directions:

1. In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper. (See note in intro about the soy sauce).
2. Dissolve the cornstarch in 1/4 cup water.
3. 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.
4. Add the soy sauce mixture; bring to a boil.
5. Reduce heat to medium and cook for 1 minute.
6. Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.

I stir fried some broccoli crowns and fresh green beans in just a bit of vegetable oil. Set that aside, made the sauce in another pan, then added the sauce to the veg and re-heated to coat, and served over basmati.