Heat the oil in a medium saucepan over medium heat. When hot, add the garlic, ginger and crushed red peppers. Cook until fragrant, but before browning.

Stir in the soy sauce, broth, wine, sugar and sesame oil until sugar dissolves. Reduce to low heat.

In a small bowl, whisk together the water and cornstarch, add to the garlic sauce, whisking over low heat until it starts to bubble and turns glossy.

Remove from the heat and use in a stir fry or as a dipping sauce.

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