Oriental Stir-Fry Sauce (from the Argo Box label)

This recipe was featured on our Argo Corn Starch boxes in the early 2000's.

Quick Facts

Prep Time: 5 minutes
Yield: 4 cups


  • 1/3 cup Argo┬« Corn Starch
  • 1/2 cup Karo┬« Light Corn Syrup
  • 2 cups chicken broth
  • 1/2 cup soy sauce
  • 1/2 cup dry sherry
  • 2 tablespoons cider vinegar
  • 1 tablespoon minced garlic
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon red ground pepper


  1. Combine all ingredients in a 1-quart jar with tight-fitting lid; shake well. Delicious as a sauce over stir-fry vegetables, chicken, seafood or steak. Can be stored in refrigerator up to 3 weeks.
  2. Stove top: To use this sauce in your favorite stir-fry, place 1 tablespoon oil and 1 pound of sliced uncooked meat or seafood into heated wok or sauté pan. Cook 2 to 3 minutes, stirring. Add 6 cups fresh sliced vegetables, stir and cook 4 to 5 minutes. Shake stir-fry sauce well; pour half of jar (about 2 cups) over mixture in pan. Stirring constantly, simmer for 1 minute. Serve with rice or noodles. Serves 4.