Recipe: Asian Stir-Fry Sauce with Teriyaki, Chinese BBQ and Thai Peanut Variations

ASIAN STIR-FRY SAUCE



"Asian Stir-Fry Sauce is fast, easy and flexible. It's a tangy, slightly spicy sauce that goes great over stir-fry, or as a glaze for grilled meats. It's a smooth, thick brown sauce with the sweetness of brown sugar and corn syrup and the sizzle of red pepper, rice vinegar, fresh ginger and minced garlic."

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

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

Cook over medium heat OR microwave on HIGH (100%) power 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 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 Barbecue 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 barbecue 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, sesame seeds and crushed red pepper.

Makes: 1 1/2 cups of sauce
Source: ACH Food Companies, Inc.