Combine chicken stock, white wine, soy sauce, and sugar.
In a small bowl, dissolve cornstarch with 1/4 cup of water.
In another small bowl, whisk egg whites into 1/4 cup water. Set everything aside.
Heat 2 tablespoons of oil in a wok on medium high heat and stir fry the garlic and onions for 30 seconds. Add the chicken broth mixture and bring it to a boil for 1 minute.
Add cornstarch mix and immediately afterward, slowly pour in the egg whites and stir very slowly, maybe 2 or 3 times around—do not overstir or you will end up with broken egg clumps. You want long threads. When the sauce thickens, it’s ready.