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Asian stir fry sauce
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| Ingredients | |
| 2 tablespoons | Argo® Corn Starch |
| 3 tablespoons | brown sugar |
| 1/8 teaspoon | Spice Islands® Crushed Red OR Cayenne Pepper |
| 1/2 cup | Karo® Light Corn Syrup |
| 1/2 cup | soy sauce |
| 2 tablespoons | dry sherry |
| 1 tablespoon | sesame oil |
| 1 tablespoon | rice vinegar |
| 1 tablespoon | minced fresh ginger |
| 2 teaspoons | minced garlic |
Directions
Stir corn starch, brown sugar and crushed red pepper together in a small saucepan OR 1-quart microwaveable dish. Add remaining ingredients; stir well.
Cook over medium heat (OR microwave on HIGH (100%) for 2 minutes) stirring occasionally. Heat until mixture boils for 1 full minute. Cook and stir an additional 1 to 2 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.
Nutritional Information
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