Stir-Fry Sauce Mix

Marsha Gardner

By
@mrdick1950

This recipe makes 4 cups, enough for 4 quick stir-fry dishes. Keep on hand in refrigerator or freezer for last minute meals.


Featured Pinch Tips Video

Ingredients

1/2 c
cornstarch
1/4 c
brown sugar, firmly packed
1 Tbsp
minced fresh gingerroot
2 large
cloves garlic, minced
1/2 tsp
red pepper flakes
1/2 c
soy sauce
1/4 c
rice wine vinegar
2 c
chicken broth
1/2 c
dry sherry
1/2 c
water

Directions Step-By-Step

1
In a 1 quart jar combine first 5 ingredients. Add soy sauce and vinegar; shake well until blended. Add broth, sherry and water. Shake well.
2
Store in refrigerator up to 2 weeks; shake well before using.
3
May be frozen in tightly covered containers in 1 cup portions; thaw and shake before using.
4
TO USE:
Stir fry in small amount of oil desired meat and vegetables. When almost done add the stir-fry mix and mix well. I sometimes add more broth if I want my stir-fry to be wetter.

About this Recipe

Course/Dish: Other Sauces
Regional Style: Asian