Asian Stir Fry

Get creative with your favorite stir-fry ingredients
By ACHFood, Jun 11, 2018 | |
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    Prep time: 20 minutes
    Makes: 1.5 quarts

    • 1/2 cup Argo® Corn Starch
    • 3/4 cup brown sugar
    • 1/2 teaspoon red crushed pepper
    • OR cayenne pepper
    • 1 pint Karo® Light Corn Syrup
    • 1 pint soy sauce
    • 4 fluid ounces dry sherry
    • 2 fluid ounces sesame oil
    • 2 fluid ounces rice vinegar
    • 1/4 cup minced fresh ginger
    • 2 tablespoons minced fresh garlic
    Combine corn starch, brown sugar and crushed red pepper in a large saucepan. Add remaining ingredients; stir well. Cook over medium heat, stirring occasionally until mixture comes to a boil. Boil for 2 to 3 minutes until thickened to a syrup-like consistency.

    Toss with a favorite stir-fry just before serving. Try chicken, pea pods, carrots and onions OR beef and broccoli OR pork, peppers and pineapple. Also delicious as a glaze for grilled meats. Refrigerate sauce for up to 2 weeks.

    Gluten Free Modification- Make this tasty sauce with a gluten free soy sauce.

    Copied with permission from our sponsors, Karo Foodservice:

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