Stir-Fry Sauce

Stir-Fry Sauce

     Yield:  4 cups

1/2 cup cornstarch
1/2 cup light corn syrup
2 1/2 cups chicken broth
1/2 cup soy sauce
1/2 cup dry sherry
1/4 cup cider vinegar
1 tablespoon garlic, minced
1 tablespoon grated fresh ginger
1/2 teaspoon ground red pepper

In 1 1/2-quart jar with tight-fitting lid combine all ingredients. Shake well. May be refrigerated 3 weeks.

To use in your favorite stir-fry, shake well and measure out 1 cup of sauce into heated wok or pan. Stir and cook until sauce boils; boil and stir 1 minute.

Add 1/4 pound meat (chicken, shrimp or beef) and about 1 cup of vegetables, stirring until heated through. Serve with rice or noodles.