Asian Stir Fry Sauce


  • 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


  1. 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.
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