- 1). Heat a medium saucepan over medium heat for approximately 2 minutes, or until very hot. Add vegetable oil and let sit until oil begins to shimmer.
- 2). Add garlic and ginger to saucepan and stir constantly for approximately 10 to 15 seconds. The ingredients should begin to emit a sweet and pungent fragrance. Ensure that a fragrance is noticeable before moving forward.
- 3). Combine green onion, soy sauce, chicken broth, sherry and chili oil in a small bowl. Whisk ingredients to combine.
- 4). Add the wet mixture to the saucepan and stir to combine ingredients. Raise the heat slightly and bring mixture to a boil. Once boiling, reduce heat and simmer for approximately 3 to 5 minutes.
- 5). Mix cornstarch and water in a small bowl, incorporating slowly so as to avoid the formation of lumps. Add mixture to saucepan and stir constantly until the sauce has thickened. Let sauce cool and transfer to squirt bottle; it should yield approximately 3/4 of a cup.
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