Chinese Stir-Fry Sauce
- Cook Time: 15 Minutes
- Yield: 1-1/2 cups
- Now you can make a delicious stir-fry that can complete with any Chinese restaurant.
- 2 tbsp corn starch
- 3 tbsp brown sugar
- 1/8 tsp pepper, red crushed
- 1/2 cup soy sauce
- 2 tbsp dry sherry
- 1 tbsp sesame oil
- OR pepper, cayenne
- 2 tsp Minced Garlic
- 1/2 cup corn syrup, light
- 1 tbsp minced fresh ginger
- 1 tbsp rice vinegar
- Stir corn starch, brown sugar and crushed red pepper together in a small saucepan OR 1-quart microwavable dish. Add remaining ingredients; stir well.
- Cook over medium heat on stove (OR microwave on HIGH 100% for 2 minutes), stirring occasionally. Heat until mixture boils for 1 full minute. Continue cooking and stirring 1 to 2 additional minutes or until thickened to a syrup-like consistency.
- Drizzle over your favorite stir-fry just before serving. Also delicious as a glaze for grilled meats. Store covered in refrigerator for up to 2 weeks.
To turn this recipe into a great Teriyaki glaze, just add 3 tablespoons frozen pineapple juice concentrate.
Stir-fry 1 pound chicken strips and 4 to 6 cups chopped vegetables. Recommended vegetables include onions, eggplant, bell peppers, broccoli and carrots.
Make a Chinese Barbecue Sauce by adding 3 tablespoons Hoisin Sauce (found in the Asian section of most supermarkets), 1/4 teaspoon Spice Islands Cayenne Pepper and 1/2 cup ketchup or your favorite barbecue sauce. (Great for chicken wings!)
For Thai Peanut Sauce, decrease the soy sauce to 1/4 cup; add 1/3 cup chunky peanut butter and 1/3 cup coconut milk. Garnish with minced green onions, Spice Islands Sesame Seeds and Crushed Red Pepper.