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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