Ingredients
- 3 tbsp dark brown sugar
- 1/3 c. cornstarch
- 2 tsp minced ginger root
- 4 cloves garlic, minced
- 1/2 c. soy sauce
- 1/2 c. dry sherry
- 1/4 tsp tabasco sauce
- 3 tbsp vinegar
- 2 1/2 c. defatted beef or chicken broth
Directions
Shake in a 1 quart jar or do in blender. Refrigerate or freeze. Shake well before using to recombine the cornstarch. Use as a stir fry sauce or may be used as a marinade for meat.
4 cups.
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Submitted 6/13/05.
Source: SOAR
Submitted By: Ruth A. Burbage
burbage@pell.net
Stir Fry Sauce