stir-fry sauce mix

Name: Stir-Fry Sauce Mix
Cuisine: Asian
Ingredients: 1/2 cup(s) cornstarch; 1/4 cup(s) brown sugar, firmly packed; 1 tablespoon(s) minced fresh gingerroot; 2 large cloves garlic, minced; 1/2 teaspoon(s) red pepper flakes; 1/2 cup(s) soy sauce; 1/4 cup(s) rice wine vinegar; 2 cup(s) chicken broth; 1/2 cup(s) dry sherry; 1/2 cup(s) water

(2 RATINGS)

255 Pinches 1 Photo

Marsha Gardner

Florala, AL

Updated on Aug 23, 2012

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

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Ingredients

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

How To Make stir-fry sauce mix

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.

Step 2

Store in refrigerator up to 2 weeks; shake well before using.
Step 3

May be frozen in tightly covered containers in 1 cup portions; thaw and shake before using.
Step 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.
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