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| Asian Stir-Fry Sauce |
"This is a reachable sauce to hold within the refrigerator for Asian dishes. Store within the fridge for up to 3 weeks."
Ingredients :
- 2 (14.Five ounce) cans chook broth
- half cup cornstarch
- half cup soy sauce
- half cup corn syrup
- half of cup dry sherry
- 1/four cup cider vinegar
- three cloves garlic, minced
- 2 teaspoons sparkling grated ginger
- 1/four teaspoon floor cayenne pepper
Instructions :
| Prep : 10M | Cook : 16M | Ready in : 10M |
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- Combine chook broth, cornstarch, soy sauce, corn syrup, sherry, cider vinegar, garlic, ginger, and cayenne pepper in a 1 1/2-quart jar with a good-fitting lid. Shake well.
Notes :
- To use this sauce, just stir-fry vegetables and meat (optionally available), then pour in a few sauce. Stir as it thickens and add a piece of water if it's far too thick. It's simply that easy!
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