Asian Stir Fry Sauce66 Reviews
- Prep: 10 min
- Cook: 5 min
- Ready In: 15 min
“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.” - by Argo®
Original recipe yields 1 -1/2 cups
- Stir corn starch, brown sugar and crushed red pepper together in a small saucepan OR 1-quart microwaveable dish. Add remaining ingredients; stir well.
- 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.
- 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.
Amount Per Serving (12 total)
- 77 cal
- 1.1 g
- 16.3 g
Based on a 2,000 calorie diet
Reviews (66)Rate This Recipe
"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 gin..." See moreger for the minced. It turned out amazing."
"I thought this was a very good sauce. I have to chuckle at all the reviewers who say it was too thick;the recipe was posted by Argo, the maker of most of the corn starch in America's kitchens today. ..." See more Anyway, I made it exactly according to the recipe--just happened to have all the ingredients on hand--and thought it was good but I think next time I will do what some others did and use less corn syrup and more garlic and ginger, as well as some oyster sauce if I have some on hand. But I definitely will make this again!"
"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 fol..." See morelowed 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."
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