In a small bowl, whisk together the soy sauce, sherry, vegetable oil, sugar, garlic and ginger. If possible, let stand at room temperature for about 1 hour before using to allow the flavors to blend.
Makes about 1 1/3 cups, enough for about 3 lb. of meat, fish or poultry.
Williams-Sonoma Kitchen Library Series,
by John Phillip Carroll
(Time-Life Books, 1997).