Prep Time: 10 minutes
Yield: 4 cups
- 1/2 cup Argo® or Kingsford’s® Corn Starch
- 1/4 cup packed brown sugar
- 4-1/2 teaspoons minced fresh ginger
- 4 large cloves garlic, minced
- 1/4 teaspoon Spice Islands® Crushed Red Pepper
- 2/3 cup soy sauce
- 1/3 cup rice vinegar OR rice wine vinegar
- 1-1/2 cups chicken or beef broth
- 2/3 cup dry sherry OR chicken broth OR beef broth
|
 |
- Combine corn starch, brown sugar, ginger, garlic and red pepper in a 1-quart jar. Add soy sauce and vinegar; shake until blended.
- Add broth and sherry; shake well.
- Store covered in refrigerator up to 2 weeks; shake before using.
- TIP: Stir-Fry Sauce Mix may be frozen in tightly covered containers in 1-cup portions up to 3 months; thaw and shake before using.
|
