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.