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Asian Stir Fry Sauce

PrintPrint Recipe
  • Yield: 1 -1/2 cups
  • Prep Time: 0:10
  • Cook Time: 5 minutes

Ingredients

  • 2 tablespoons corn starch
  • 3 tablespoons brown sugar
  • 1/8 teaspoon crushed red 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

Directions

  1. Stir corn starch, 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.
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Corn Syrup

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print image

Asian Stir Fry Sauce

  • Yield: 1 -1/2 cups
  • Prep Time:  10 minutes
  • Cook Time: 5 minutes

Ingredients

  • 2 tablespoons corn starch
  • 3 tablespoons brown sugar
  • 1/8 teaspoon crushed red 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

Directions

  • 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.
  • 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 Spice Islands® 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.
  • *To reduce calories substitute Karo® Lite Syrup.