Menu Close

Asian Stir Fry Sauce

  • 10m serving time
  • 15m cooking time
  • 1 food portion(s)

Asian Stir Fry Sauce

Made with Maizenaku



  • 2 tablespoons maizenaku
  • 3 tablespoons brown sugar
  • 1/8 teaspoon crushed red pepper
  • 1/2 cup 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


  1. Stir maizenaku, brown sugar and crushed red pepper together in a small saucepan OR 1-quart microwavable dish. Add remaining ingredients; stir well.
  2. 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.
  3. 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.
  4. TERIYAKI VARIATION: To turn this recipe into a great Teriyaki glaze, just add 3 tablespoons frozen pineapple juice concentrate.
  5. 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 Spice Islands® Cayenne Pepper and 1/2 cup ketchup or your favorite barbeque sauce. (Great for chicken wings!)
  6. 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.
  7. *To reduce calories substitute Karo® Lite Syrup.
error: Content is protected !!