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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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You'll always be ready to stir-fry with a batch of this in your fridge. Use it on just about anything, meat, fish, chicken, veggies, whatever. Adapated from a Sunset cookbook. Ingredients:
1/4 cup cornstarch |
1 teaspoon garlic powder |
1 teaspoon ground ginger |
1/4 cup white vinegar |
1/4 cup dry sherry |
1/2 cup soy sauce |
1/2 cup dark corn syrup |
1 (14 ounce) can beef broth |
1/4 teaspoon pepper |
Directions:
1. In a 1-qt bowl, mix together the cornstarch, garlic powder and ginger; add vinegar and sherry and stir until cornstarch mixture is dissolved; add soy sauce, corn syrup, broth and pepper and mix well.
2. Stir in enough water to make 4 cups total liquid.
3. Store in a jar with a tight-fitting lid; cover and refrigerate for up to 1 month.
4. Make sure you stir well before using in your stir-fry- you want the cornstarch fully incorporated in the sauce.
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