P.F. Chang's Mongolian Chicken (or beef)

Sauce:
2tsp. vegetable oil
1/2 tsp. minced ginger
1T. minced garlic
1/2C. soy sauce
1/2C. water
3/4C.dark brown sugar

Meat:
1C. vegetable oil
1 lb. chicken cubed into 1 in. pieces or flank steak thinly sliced
1/4C. cornstarch
1 large clove green onion

Hot Cooked Rice

Preparation:
1.Make the sauce by heating 2 tsp. oil in a med. saucepan over med/low heat.(don't get the oil too hot or it will splatter when liquids are added.) Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches. Dissolve the brown sugar in the sauce, then raise the heat to med. and boil the sauce 2 to 3 min. until it thickens slightly. Remove from heat and set aside.
2. dip the chicken or steak pieces in cornstarch to apply a thin dusting to all sides of each piece. Let dipped pieces sit for at least 10 min. so the cornstarch will stick.
3. As the meat sits heat 1C. oil in a large wok or skillet. Add the meat and saute for just 2 min. until it begins to brown on edges, then stir the meat around a little so that it cooks evenly. After a few min. remove from pan with a slotted spoon and drain on paper towels. Then pour oil out of wok. Put the pan back on the heat, add the meat pieces back into the pan and stir for 1 more min. Add the sauce, cook for 1 min. while stirring, and then add all the green onions. Cook for one more min. and the remove the beef and onions with a slotted spoon to a serving plate. Leave excess sauce behind in pan. (it is wonderful poured over some rice though) Serve with hot cooked rice.