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| Asian Stir-Fry Sauce |
"This is a handy sauce to keep in the fridge for Asian dishes. Store in the refrigerator for up to 3 weeks."
Ingredients :
- 2 (14.5 ounce) cans chicken broth
- 1/2 cup cornstarch
- 1/2 cup soy sauce
- 1/2 cup corn syrup
- 1/2 cup dry sherry
- 1/4 cup cider vinegar
- 3 cloves garlic, minced
- 2 teaspoons fresh grated ginger
- 1/4 teaspoon ground cayenne pepper
Instructions :
| Prep : 10M | Cook : 16M | Ready in : 10M |
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- Combine chicken broth, cornstarch, soy sauce, corn syrup, sherry, cider vinegar, garlic, ginger, and cayenne pepper in a 1 1/2-quart jar with a tight-fitting lid. Shake well.
Notes :
- To use this sauce, just stir-fry vegetables and meat (optional), then pour in some sauce. Stir as it thickens and add a bit of water if it is too thick. It's just that easy!
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