Amanda's Stir Fry Sauce

One thing I hate and try to avoid as much as possible is sauce mixes in packets and jars.Not always possible on my $50 a fortnight budget. But here is a great stir fry sauce I came up with that will store in the fridge
 instead of using that crap you buy in a bottle from the supermarket and this tastes so much better than all those preservatives ....Again measurements are just a rough guess so taste as you go
1/2 cup chicken stock or low-sodium broth
3 tablespoons low-sodium soy sauce
1 tablespoon oyster sauce
1 tablespoon sherry or Chinese cooking wine
1 tablespoon brown sugar
1 teaspoon cornstarch dissolved in 1 tablespoon water
1/2 teaspoon white vinegar
1/2 teaspoon sesame oil
1 tablespoon peanut oil
3 tablespoons minced peeled fresh ginger
1 to 2  crushed red chilli's
3 cloves garlic minced
What to do: 
 In a small bowl, combine the stock with the soy sauce, sherry, sugar,cornstarch, vinegar and sesame oil.Stir to dissolve the sugar and cornstarch
In a medium saucepan, heat the peanut oil until shimmering. Add the ginger, crushed red chilli and garlic and cook over high heat, stirring, until fragrant and golden. Add the stock mixture and boil over high heat until thickened and glossy, about 1 minute.done ready to use in your stir fry