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Stir Fry Sauce Recipe

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This recipe for Stir Fry Sauce, by , is from Palatinate Chapter Daughters of the American Revolution Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Lynn Schiel

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup cornstarch
1/4 cup brown Sugar
1 Tablespoon minced fresh ginger root
2 large garlic cloves, minced
1/2 teaspoon ground red pepper
1/4 cup apple cider vinegar
1/2 cup soy sauce
1/2 cup dry sherry (optional)
1/2 cup water

Directions:
Directions:
Combine first 5 ingredients. Add soy sauce and vinegar. Shake until blended.
Add broth, sherry and water, and shake to mix. Store in refrigerator for up to 2 weeks. May be frozen.

To use:
Add 2 cups of sauce to stir fry vegetables and meat or over beef and broccoli.

Number Of Servings:
Number Of Servings:
2 servings of 2 cups each
Personal Notes:
Personal Notes:
Associate Member of John Alden Chapter (Midland, Michigan)

A very good sauce for any type of stir fry meal either vegetables alone or with meat.

 

 

 

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