Asian Stir Fry

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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