Asian Stir Fry Sauce

Asian Stir Fry Sauce Recipe

Yield:

1 1/2 cups

Recipe from

From Argo Corn Starch Recipe

Recipe from


Ingredients

2 tablespoons Argo® Corn Starch
3 tablespoons brown sugar
1/8 teaspoon Spice Islands Crushed Red or Cayenne Pepper
1/2 cup Karo® Light Syrup
1/2 cup soy sauce
2 tablespoons dry sherry
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 tablespoon minced fresh ginger
2 teaspoons minced garlic

Preparation

STIR corn starch, brown sugar and crushed red pepper together in a small saucepan or 1-quart microwave-safe dish. Add remaining ingredients; stir well.

COOK over medium heat (or microwave on high (100%) for 2 minutes) stirring occasionally. Heat until mixture boils for 1 full minute. Cook and stir an additional 1 to 2 minutes, or until thickened to a syrup-like consistency.

DRIZZLE over your favorite stir-fry just before serving. Also delicious as a glaze for grilled meats. Store covered in refrigerator for up to 2 weeks.

Note:

August 2008
My Notes

Only you will be able to view, print, and edit this note.

Add Note