Here is my homemade stir-fry sauce. I don't know how much salt you will cut down on, but this is good stuff. If you remove the cornstarch, you can mike this up ahead of time and store in the fridge for days in advance. Add the cornstarch when you are ready to use it.

I use this in my garlic chicken. Stir fry some chicken and veggies with LOTS of garlic and ginger. Add the sauce towards the end, and stir until thickened and bubbly. Also works well with shrimp or pork

1 tsp. good quality sesame oil
4 tsp. Cornstarch
4 tsp. Sugar
4 tsp. Rice vinegar
6 tbs. Lite Soy sauce
1/2 tsp. chicken bouillon granules or chicken base
1/2 c Water
1/4 c White wine