Stir-Fry Sauce Mix

1
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.

Rating:

★★★★★ 2 votes

Comments:

Ingredients

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  • 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

How to Make Stir-Fry Sauce Mix

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.

Printable Recipe Card

About Stir-Fry Sauce Mix

Course/Dish: Other Sauces
Regional Style: Asian




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