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Orient Express Stir-Fry Sauce

PrintPrint Recipe
  • Yield: 4 cups
  • Prep Time: 0:10

Ingredients

  • 1/2 cup 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

Directions

  1. Combine all ingredients in 1-1/2-quart jar with tight-fitting lid. Shake well. May be refrigerated 3 weeks.
  2. 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.
  3. 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.
  4. Recipe Note: If sweeter sauce is desired, stir 2 additional tablespoons corn syrup into 1 cup Orient Express Stir-Fry Sauce before boiling.

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Corn Syrup

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print image

Orient Express Stir-Fry Sauce

  • Yield: 4 cups
  • Prep Time:  10 minutes

Ingredients

  • 1/2 cup 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

Directions

  • 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.