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Chinese Stir-Fry Sauce

Chinese Stir-Fry Sauce

Chinese Stir-Fry Sauce

  • Cook Time: 15 Minutes
  • Yield: 1-1/2 cups

Now you can make a delicious stir-fry that can complete with any Chinese restaurant.


  • 2 tbsp. corn starch
  • 3 tbsp. brown sugar
  • 18 tsp. pepper, red crushed
  • ½ c. soy sauce
  • 2 tbsp. dry sherry
  • 1 tbsp. sesame oil
  • OR pepper, cayenne
  • 2 tsp. Minced Garlic
  • ½ c. corn syrup, light
  • 1 tbsp. minced fresh ginger
  • 1 tbsp. rice vinegar


  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.


Stir-fry 1 pound chicken strips and 4 to 6 cups chopped vegetables. Recommended vegetables include onions, eggplant, bell peppers, broccoli and carrots.

To turn this recipe into a great Teriyaki glaze, just add 3 tablespoons frozen pineapple juice concentrate.

Make a Chinese Barbecue 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 barbecue sauce. (Great for chicken wings!)

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.