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Sweet & Savory Stir Fry Sauce

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  • Yield: 4 servings
  • Prep Time: 25 minutes

Ingredients

Ingredients
  • 1 pound of your protein of choice (chicken breast, shrimp, or beef), thinly sliced
  • 2 tablespoons vegetable oil (divided)
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 1 cup snap peas
  • 1 large carrot, julienned
  • 3 cloves garlic, minced
  • 1 tablespoons fresh ginger, grated
  • 2 green onions, sliced
  • 1 tablespoon toasted sesame seeds
  • Steamed white or jasmine rice, for serving
For the Sauce
  • ¼ cup Karo® Light Corn Syrup
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons rice vinegar (or lime juice)
  • 1 tablespoon sesame oil
  • 1 tablespoon Argo® Corn Starch + 2 tablespoons of water (slurry, optional for extra thickening)
  • ½–1 teaspoon red pepper flakes (optional, for heat)

Directions

  1. Prep vegetables so they’re ready to cook quickly.
  2. In a bowl, whisk together Karo® Light Corn Syrup, soy sauce, rice vinegar, sesame oil, and red pepper flakes.
  3. Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.
  4. Add sliced protein and stir-fry until golden brown and cooked through. Remove from the pan and set aside.
  5. In the same pan, add another tablespoon of oil. Stir-fry garlic and ginger until fragrant (about 30 seconds).
  6. Add broccoli, bell peppers, snap peas, and carrots. Cook 3–4 minutes until crisp-tender.
  7. Return cooked protein to the pan.
  8. Pour sauce over everything, stirring to coat evenly. Simmer 2–3 minutes until the sauce thickens and vegetables are glossy.
  9. Garnish with green onions and sesame seeds.
  10. Serve hot over steamed rice and enjoy.
A hand pouring Karo Corn Syrup in to a glass bowl

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Corn Syrup

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Sweet & Savory Stir Fry Sauce

Ingredients

  • 1 pound of your protein of choice (chicken breast, shrimp, or beef), thinly sliced
  • 2 tablespoons vegetable oil (divided)
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 1 cup snap peas
  • 1 large carrot, julienned
  • 3 cloves garlic, minced
  • 1 tablespoons fresh ginger, grated
  • 2 green onions, sliced
  • 1 tablespoon toasted sesame seeds
  • Steamed white or jasmine rice, for serving
  • ¼ cup Karo® Light Corn Syrup
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons rice vinegar (or lime juice)
  • 1 tablespoon sesame oil
  • 1 tablespoon Argo® Corn Starch + 2 tablespoons of water (slurry, optional for extra thickening)
  • ½–1 teaspoon red pepper flakes (optional, for heat)

Directions

  • Prep vegetables so they’re ready to cook quickly.
  • In a bowl, whisk together Karo® Light Corn Syrup, soy sauce, rice vinegar, sesame oil, and red pepper flakes.
  • Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.
  • Add sliced protein and stir-fry until golden brown and cooked through. Remove from the pan and set aside.
  • In the same pan, add another tablespoon of oil. Stir-fry garlic and ginger until fragrant (about 30 seconds).
  • Add broccoli, bell peppers, snap peas, and carrots. Cook 3–4 minutes until crisp-tender.
  • Return cooked protein to the pan.
  • Pour sauce over everything, stirring to coat evenly. Simmer 2–3 minutes until the sauce thickens and vegetables are glossy.
  • Garnish with green onions and sesame seeds.
  • Serve hot over steamed rice and enjoy.