Total Time
10mins
Prep 10 mins
Cook 0 mins

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 Nutrition

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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