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    Oriental Stir-Fry Mix


    Source of Recipe


    Make-A-Mix cookbook by Karine Eliason, Nevada Howard & Madeline

    Recipe Introduction


    (Peel fresh ginger before using, and shred in a fine-hole grater.
    Store ginger in freezer in plastic bags.)


    List of Ingredients




    6 tablespoons cornstarch
    3/4 teaspoon garlic powder
    2 1/4 teaspoons instant beef bouillon granules
    3/4 teaspoon onion powder
    6 tablespoons wine vinegar
    6 tablespoons water
    1 1/2 teaspoons grated fresh ginger (or 3/8 teaspoon store-bought
    ground ginger)
    3/4 cup soy sauce
    3/4 cup dark corn syrup
    2 2/3 cups water

    Recipe



    Combine cornstarch, garlic powder, bouillon granules and onion powder.
    Use a whisk to stir in vinegar, 6 tablespoons water and ginger until
    cornstarch is dissolved. Stir in soy sauce, corn syrup and 2 2/3 cups
    water.

    Pour into a 5-cup container with a tight-fitting lid. Label with date
    and contents. Store in refrigerator. Use within 4 weeks. Stir well
    before using. Makes about 5 cups Oriental Stir-Fry Mix.


 

 

 


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