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Asian Stir Fry Sauce




Source of Recipe


Karo syrup Label


Recipe Introduction


Makes about 1-1/2 quarts



List of Ingredients




1/2 cup Argo® Corn Starch
3/4 cup brown sugar
1/2 teaspoon Durkee® Crushed Red OR Cayenne Pepper
1 pint Karo® Light Corn Syrup
1 pint soy sauce
4 ounces dry sherry
2 ounces sesame oil
2 ounces rice vinegar
1/4 cup minced fresh ginger
2 tablespoons minced fresh garlic



Recipe



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, peapods, 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.