Orient Express Stir-Fry Sauce
Keep this easy stir-fry sauce in the frig to add to any stir-fry dish.
Prep Time: 10 minutes
Yield: 4 cups
1/2 cup Argo® Corn Starch
1/2 cup Karo® Light Corn Syrup
2-1/2 cups chicken broth
1/2 cup soy sauce
1/2 cup dry sherry
1/4 cup cider vinegar
1 tablespoon garlic, minced
1 tablespoon grated fresh ginger
1/2 teaspoon red ground pepper
Combine all ingredients in 1-1/2-quart jar with tight-fitting lid. Shake well. May be refrigerated 3 weeks.
To use in your favorite stir-fry, shake well and measure out 1 cup of sauce into heated wok or pan. Stir and cook until sauce boils; boil and stir 1 minute.
Add 1/4 pound (125 g) cooked meat (chicken, shrimp or beef) and 1 to 2 cups of crisp-tender vegetables, stirring until heated through. Serve with rice or nooddles.
Recipe Note: If sweeter sauce is desired, stir 2 additional tablespoons corn syrup into 1 cup Orient Express Stir-Fry Sauce before boiling.