Stir-Fry Sauce

Can anyone tell me a really good stir-fry sauce I've tried a few but they all aren't very good

All three of these come from the long-defunct cafeteria Eden, which was located in downtown Philadelphia PA:

STIR FRY SAUCES
Each recipe makes 2 servings but can be doubled and can be made ahead and refrigerated. (I like the first one best.)

BASIC STIR FRY SAUCE

1 1/ 2 tsp. sesame oil
1/ 2 tsp. minced garlic
1/ 2 tsp. minced ginger
1/ 2 cup chicken broth
1 Tbs. soy sauce
1 Tbs. brown sugar
1/ 8 tsp. Tabasco
1/ 2 tsp. salt
1/ 4 tsp. pepper
1 1/ 2 tsp. lemon or lime juice
1 1/ 2 tsp.cornstarch
1 Tbs. rice wine or sherry

Heat the sesame oil in a small saucepan. Add the ginger and garlic and stir-fry 15-30 second over medium heat to bring out the flavor. Add the chicken broth, soy sauce, brown sugar, Tabasco, salt, pepper, and lemon juice. Bring just to a boil, stirring. Dissolve the cornstarch in the wine and whisk into the sauce. Heat until sauce thickens and reaches a full boil. Simmer for 30 seconds. Remove from the heat and set aside.

GARLIC SESAME STIR FRY SAUCE

1/ 2 tsp. pepper
2 Tbs. soy sauce
3 Tbs. chicken broth
1 Tbs. sugar
2 1/ 4 tsp. lemon juice
1/ 3 cup sesame oil
2 1/ 4 tsp. minced garlic
1 tsp. cornstarch mixed with 1 1/ 2 tsp. water

Combine the pepper, soy sauce, chicken broth, sugar and lemon juice. In a small saucepan heat the sesame oil. Add the garlic and saute 1 minute until soft but not browned. Add the soy sauce mixture and bring just to a boil. Whisk in the cornstarch mixture and let boil 20 seconds. Remove from the heat.

SZECHUAN STIR FRY SAUCE

1 1/ 2 tsp. sesame oil
1/ 2 tsp. minced fresh ginger
1/ 2 tsp. minced garlic
1/ 2 cup chicken broth
2 whole anise stars
1 1/ 2 tsp. red wine vinegar
1 Tbs. soy sauce
1/ 2 tsp. salt
1 tsp. hoisin sauce
1/8 tsp. Tabasco sauce
1/ 8 tsp. crushed red pepper flakes
1/ 4 tsp. pepper
1/ 8 tsp. 5 spice powder
2 tsp. cornstarch dissolved in 1 Tbs. water

Heat the oil in a small saucepan. Add the ginger and garlic and saute 1 minute until softened but not browned. In a bowl combine the remaining except for the cornstarch mixture. Add them to the saucepan andbring to a simmer, covered, for 10 minutes. Remove star anise. Whisk in the cornstarch mixture and let boil 1-2 minutes. Taste and add more Tabasco if desired.

Adapted from The Frog/Commissary Cook Book by Steve Poses, Anne Clark and Becky Roller

(1) I use this for Walnut Chicken:

1 Tbsp Teriyaki sauce
1 Tbsp soy sauce
1 Tbsp sherry
Dash Tabasco sauce
2 Tbsp cornstarch

Just whisk everything together.

(2) This one is good with chicken, carrots, zucchini and pea pods:

1/2 cup rice vinegar
1/4 cup honey
2 Tbsp soy sauce
1 Tbsp grated orange zest
1 tsp. crushed red pepper flakes

Bring first 3 ingredients to a boil, then remove from heat. Add zest and red pepper just before pouring over chicken in wok.

(3) I use this for Cashew Chicken:

2 teaspoons rice wine or sweet white wine
1 egg white
1 teaspoon cornstarch
1 teaspoon salt
3 teaspoons soy sauce
Dash each black pepper and sugar
Optional: a little Tabasco or red pepper flakes

Marinate chicken in sauce 10 minutes before stir-frying.