stir-fry sauce mix
(2 ratings)
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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(2 ratings)
Ingredients For stir-fry sauce mix
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1/2 ccornstarch
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1/4 cbrown sugar, firmly packed
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1 Tbspminced fresh gingerroot
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2 lgcloves garlic, minced
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1/2 tspred pepper flakes
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1/2 csoy sauce
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1/4 crice wine vinegar
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2 cchicken broth
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1/2 cdry sherry
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1/2 cwater
How To Make stir-fry sauce mix
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1In a 1 quart jar combine first 5 ingredients. Add soy sauce and vinegar; shake well until blended. Add broth, sherry and water. Shake well.
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2Store in refrigerator up to 2 weeks; shake well before using.
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3May be frozen in tightly covered containers in 1 cup portions; thaw and shake before using.
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4TO 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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