a medium-sized bowl, combine all sauce ingredients.
Always add the sauce during the final seconds of stir-frying.
Because cornstarch can settle into a hard layer at
the bottom of the sauce, always give the sauce a vigorous
stir before adding it to the wok.
teaspoon grated tangerine or orange zest
1/3 cup freshly squeezed tangerine or orange juice
1/4 cup dry sherry or Chinese rice wine
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon dark sesame oil
2 teaspoons Asian chile sauce
2 teaspoons cornstarch