Stir-Fry Sauce Mix

Marsha Gardner


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

★★★★★ 2 votes


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1/2 c
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

How to Make Stir-Fry Sauce Mix


  • 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.
  • 2Store in refrigerator up to 2 weeks; shake well before using.
  • 3May be frozen in tightly covered containers in 1 cup portions; thaw and shake before using.
  • 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.

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About Stir-Fry Sauce Mix

Course/Dish: Other Sauces
Regional Style: Asian

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