Prep Time: 10 minutes
Yield: 4 cups
- 1/2 cup Argo® or Kingsford’s® Corn Starch
- 1/2 cup Karo® Light Corn Syrup
- 2-1/2 cups chicken broth
- 1/2 cup soy sauce
- 1/2 cup dry sherry
- 1/4 cup cider vinegar
- 1 tablespoon garlic, minced
- 1 tablespoon grated fresh ginger
- 1/2 teaspoon ground red pepper
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- Combine all ingredients in 1-1/2-quart jar with tight-fitting lid. Shake well. May be refrigerated 3 weeks.
- To use in your favorite stir-fry, shake well and measure out 1 cup of sauce into heated wok or pan. Stir and cook until sauce boils; boil and stir 1 minute.
- Add 1/4 pound cooked meat (chicken, shrimp or beef) and 1 to 2 cups of tender-crisp vegetables, stirring until heated through. Serve with rice or nooddles.
- Recipe Note: If sweeter sauce is desired, stir 2 additional tablespoons Karo® Corn Syrup into 1 cup Orient Express Stir-Fry Sauce before boiling.
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