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Oriental Stir-Fry Sauce (from the Argo Box label)
This recipe was featured on our Argo Corn Starch boxes in the early 2000's.
Quick Facts
Prep Time: 5 minutes
Yield: 4 cups
Ingredients
- 1/3 cup Argo® Corn Starch
- 1/2 cup Karo® Light Corn Syrup
- 2 cups chicken broth
- 1/2 cup soy sauce
- 1/2 cup dry sherry
- 2 tablespoons cider vinegar
- 1 tablespoon minced garlic
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon red ground pepper
Directions
- Combine all ingredients in a 1-quart jar with tight-fitting lid; shake well. Delicious as a sauce over stir-fry vegetables, chicken, seafood or steak. Can be stored in refrigerator up to 3 weeks.
- Stove top: To use this sauce in your favorite stir-fry, place 1 tablespoon oil and 1 pound of sliced uncooked meat or seafood into heated wok or sauté pan. Cook 2 to 3 minutes, stirring. Add 6 cups fresh sliced vegetables, stir and cook 4 to 5 minutes. Shake stir-fry sauce well; pour half of jar (about 2 cups) over mixture in pan. Stirring constantly, simmer for 1 minute. Serve with rice or noodles. Serves 4.
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