You can change the ratio of sherry to soy sauce to suit your taste. I have been using this recipe for 20yrs & still like it. If you don't use fresh ginger in your stir fry, you can add a dash of ground ginger to this.

2 Tablespoons Soy Sauce
1 Tablespoons Sherry
1 teaspoon sugar
1 Tablespoon cornstarch

When your vegetables are almost done being stir fry'd add this sauce & stir. It is ready when the sauce thickens.