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Add all the ingredients to a medium bowl. Whisk everything vigorously until you have a runny sauce that’s smooth and glossy.  You can use sherry as a substitute for the Chinese cooking wine. To make the recipe suitable for vegetarians, substitute hoisin or mushroom sauce for the oyster sauce. To store the sauce for later, transfer it to a glass jar with an air-tight lid. Make sure there's enough head room in the jar that you can give the sauce a good shake. Store the sauce in the fridge. Be sure to shake the sauce vigorously before each use. To use the sauce, cook your meat, vegetable, or noodle stir fry. Mince a clove of garlic, half an inch (1.3 cm) of fresh ginger, and a hot chili. Place them in a small bowl, and whisk in the stir fry sauce. Just before serving the stir fry, add the sauce and toss to coat. Cook the stir fry for an additional minute, giving the sauce time to thicken. Use about 3 tablespoons (45 ml) of sauce per two-person stir fry.
Whisk together all the ingredients. Transfer to a glass jar. Add the sauce to stir fries.