LHJ'S STIR-FRY SAUCE
3 tbsp dark brown sugar
1/3 cup cornstarch
2 tsp fresh minced ginger root (or 2 tsp ground ginger)
4 cloves garlic, crushed
1/2 cup naturally brewed soy sauce
1/2 cup dry sherry
1/4 tsp bottled red pepper sauce
3 tbsp red wine vinegar (or distilled white vinegar)
2 1/2 cups beef or chicken broth
Combine all ingredients except broth in blender container or work bowl of food processor; cover and process until smooth. Pour into jar; add broth and shake. Or if you don't have a blender or food processor, combine all ingredients in a 1 quart screw-top jar and shake well.
Store in refrigerator 10 days to 2 weeks. Shake before using.
TO FREEZE:
Freeze in 1 cup portions up to 3 months. Thaw at room temp 2 hours.) Shake before using.
Makes 4 cups
Source: Ladies Home Journal magazine, February 1981
3 tbsp dark brown sugar
1/3 cup cornstarch
2 tsp fresh minced ginger root (or 2 tsp ground ginger)
4 cloves garlic, crushed
1/2 cup naturally brewed soy sauce
1/2 cup dry sherry
1/4 tsp bottled red pepper sauce
3 tbsp red wine vinegar (or distilled white vinegar)
2 1/2 cups beef or chicken broth
Combine all ingredients except broth in blender container or work bowl of food processor; cover and process until smooth. Pour into jar; add broth and shake. Or if you don't have a blender or food processor, combine all ingredients in a 1 quart screw-top jar and shake well.
Store in refrigerator 10 days to 2 weeks. Shake before using.
TO FREEZE:
Freeze in 1 cup portions up to 3 months. Thaw at room temp 2 hours.) Shake before using.
Makes 4 cups
Source: Ladies Home Journal magazine, February 1981
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