Stir-Fry Sauce Recipe Update

I made stir-fry tonight and updated the sauce from my Stir-Fry Recipe. Hubby went so far as to say, "You outdid yourself with this, dear." That's high a compy from the DH. I thought it was purdy darn good m'self.

Brown Sauce a.k.a. Stir-Fry Sauce:

3 1/2 TBS Cornstarch or 2 TBS Arrowroot powder
1-2 tsp. grated ginger depending on your tastes, I like a lot.
2-3 cloves minced garlic
3 TBS brown sugar You can substitute any sugary substance for the brown sugar--honey, molasses, agave nectar, pure cane syrup (my favorite in stir-fry)--whatever works for you.
1/4 tsp. Chinese style hot mustard if you've got it
1/3 cup soy sauce
Somthing HOT if you like spicy. We use a couple of dried Kung Pao peppers (crushed) or about 3 TBS of fire oil (I'll have a recipe for this up soon). But you could use whatever spicy pepper you have available. Crushed red pepper is fine--start with 1 tsp. and use more or less next time depending on your taste. You could also use any minced fresh pepper that you fancy.
1 1/2 cups chicken, beef, or turkey stock (use bouillon cubes or canned broth if you must--but don't use just water if you can help it or your sauce will be blah). Don't be afraid to use chicken stock with beef--it tastes marvelous.

Whisk all ingredients together except the stock. Add 1 TBS. of quality white wine vinegar, rice vinegar, or beer vinegar for a little depth to your sauce. Heat stock to boiling and remove from heat (heating it in the micro is fine). Slowly whisk this in with the rest of the ingredients. Microwave for 30 seconds at a time, whisking in between, until it just begins to thicken. This wakes up the peppers, garlic, and ginger. Set sauce aside to "marry up" while you prepare the rest of your stir-fry.