Chinese White Sauce
from http://chinesefood.about.com/

Basic white sauce for chinese cooking, a combination of soy sauce, vegetable or chicken broth, rice wine, ginger, garlic, and corn starch.

½ cup onions, finely chopped
2 teaspoons ginger, chopped
2 teaspoons garlic, chopped
½ cup white wine (use rice wine or dry sherry)
2 tablespoons cornflour mixed with 3 cups of clear vegetable stock (or chicken stock, depending on the recipe)
a pinch sugar
1 tablespoon oil
salt to taste

Heat the oil in a pan, add the onions, ginger and garlic and sauté till the onions are translucent.
Add the wine and cook on a high flame for a few seconds.
Add the cornflour paste and cook till the sauce thickens.
Add sugar and salt, mix well and use as required.

White sauce derivatives:
- Sweet & sour
- Moo goo gai pan - oyster sauce added
- Egg drop soup
- Seafood