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Asian Stir Fry Sauce

Asian Stir Fry Sauce

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Argo(R)

Sesame, ginger, hot pepper and garlic add Asian flavors to this versatile sauce--either drizzled on your stir fry or used as a glaze for grilled meats.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 77 kcal
  • 4%
  • Fat:
  • 1.1 g
  • 2%
  • Carbs:
  • 16.3g
  • 5%
  • Protein:
  • 10.7 g
  • 21%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 632 mg
  • 25%

Based on a 2,000 calorie diet

Directions

  1. Stir corn starch, brown sugar and crushed red pepper together in a small saucepan OR 1-quart microwaveable dish. Add remaining ingredients; stir well.
  2. Cook over medium heat (OR microwave on HIGH (100%) for 2 minutes) stirring occasionally. Heat until mixture boils for 1 full minute. Cook and stir an additional 1 to 2 minutes, or until thickened to a syrup-like consistency.
  3. Drizzle over your favorite stir-fry just before serving. Also delicious as a glaze for grilled meats. Store covered in refrigerator for up to 2 weeks.
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Reviews

sillybeans
42
7/20/2010

Great recipe. I didn't have exactly the right ingredients, I didn't have sesame oil, dry sherry or minced ginger. I replaced the sesame oil with veg oil, white vinegar for the sherry, and ground ginger for the minced. It turned out amazing.

Molly Rosen
29
7/20/2013

Quick, easy and flavorful! Only problem was I used too much :( Only need a little!

Lorre
22
11/1/2010

My husband loved this sauce so much, he said he would rather have this than go out to our favorite asian restaurant. We were looking for a garlic stir fry sauce, so I nearly tripled the garlic and followed the remaining suggestions of others: cutting the corn starch in half, adding only a fraction of the corn syrup, being generous on the red pepper flakes, and increasing the ginger by about half. This is definitely a keeper that we'll use often.