This sauce/marinade is simple yet very flavorful. It's great as a seasoning for stir fry or as a marinade for BBQ. I use it as a base marinade for mongolian beef (a separate recipe for mongolian beef is coming soon). Since the recipe contains sugar, the food tends to burn easily, so watch your meat carefully.

If you can't find rice wine, you could use sherry wine or white wine instead, but not sure I would recommend that. If the wine is relatively sweet, you might want to reduce the sugar in the recipe to 3 TBSP. I don't recommend using "cooking" wines in recipes since they are usually lesser quality.