J:

Brrrrr. It's been getting chilly in San Diego lately. It was
below 40 degrees overnight a few nights last week and I thought
a big pot of something hot would be good for Sunday Dinner. I
made a big pot-o-curry (Thai Green Curry), but I also stir
fried a bunch of veggies and winged it on some sauce. Folks
really liked the sauce, so I'll try to reconstruct it here.

1 bunch fresh basil, minced (1/2 cup loosely after mincing?)
8 cloves garlic, minced
ginger minced to make the same volume as the garlic
1 tsp sugar
2 Tbsp cornstarch
1/2 cup soy sauce
1/4 cup red wine (I used leftover Merlot)
1 tsp sesame oil
3/4 cup vegetable broth (I used stuff from a jar, mixed with
water)

I put the garlic, ginger, and basil in a mini-chopper to mince
them all, so I'm not positive about the amounts.