Recipe: Asian Stir Fry Sauce and variations: Teriyaki, Chinese BBQ and Thai Peanut (Argo Corn Starch Recipe)

ASIAN STIR FRY SAUCE

2 tablespoons Argo Corn Starch
3 tablespoons brown sugar
1/8 teaspoon crushed red pepper (or cayenne pepper)
1/2 cup Karo Light Corn Syrup
1/2 cup soy sauce
2 tablespoons dry sherry
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 tablespoon fresh ginger
2 teaspoons minced garlic

Stir corn starch, brown sugar and crushed red pepper together in a small saucepan OR 1-quart microwavable dish. Add remaining ingredients; stir well.

Cook over medium heat on stove (OR microwave on HIGH (100%) for 2 minutes) stirring occasionally. Heat until mixture boils for 1 full minute. Continue cooking and stirring 1 to 2 additional 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.

VARIATIONS:

TERIYAKI VARIATION:
To turn this recipe into a great Teriyaki glaze, just add 3 tablespoons frozen pineapple juice concentrate.

CHINESE BBQ VARIATION:
Make a Chinese Barbeque Sauce by adding 3 tablespoons Hoisin Sauce (found in the Asian section of most supermarkets), 1/4 teaspoon cayenne pepper and 1/2 cup ketchup or your favorite barbeque sauce. (Great for chicken wings!)

THAI PEANUT VARIATION:
For Thai Peanut Sauce decrease the soy sauce to 1/4 cup; add 1/3 cup chunky peanut butter and 1/3 cup coconut milk. Garnish with minced green onions, Spice Islands Sesame Seeds and Crushed Red Pepper.

Makes 1 1/2 cups
Source: Argo Corn Starch