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Asian

Oriental Stir-Fry Sauce

  • 5m serving time
  • m cooking time
  • 4 food portion(s)
Oriental Stir-Fry Sauce

Made with Maizenaku

Maizenaku
SEE PRODUCT

Ingredients

  • 1/3 cup maizenaku
  • 1/2 cup Light Corn Syrup
  • 2 cups chicken broth
  • 1/2 cup soy sauce
  • 1/2 cup dry sherry
  • 2 tablespoons cider vinegar
  • 1 tablespoon minced garlic
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon red ground pepper

HOW TO MAKE

  1. Combine all ingredients in a 1-quart jar with tight-fitting lid; shake well. Delicious as a sauce over stir-fry vegetables, chicken, seafood or steak. Can be stored in refrigerator up to 3 weeks.
  2. Stove top: To use this sauce in your favorite stir-fry, place 1 tablespoon oil and 1 pound of sliced uncooked meat or seafood into heated wok or sauté pan. Cook 2 to 3 minutes, stirring. Add 6 cups fresh sliced vegetables, stir and cook 4 to 5 minutes. Shake stir-fry sauce well; pour half of jar (about 2 cups) over mixture in pan. Stirring constantly, simmer for 1 minute. Serve with rice or noodles. Serves 4.