You may also like
Categories:
cornstarch brown sugar ginger root garlic ground red pepper soy sauce cider vinegar chicken sherry water
Viewed: 51 - Published at: 8 years agoIngredients
- 1/2 c. Argo cornstarch
- 1/4 c. firmly packed brown sugar
- 1 Tbsp. minced ginger root
- 2 large cloves garlic, minced
- 1/2 tsp. ground red pepper
- 1/2 c. soy sauce
- 1/4 c. cider vinegar
- 2 c. cool chicken or beef broth
- 1/2 c. dry sherry
- 1/3 c. water
Method
- In 1-quart jar combine first 5 ingredients.
- Add soy sauce and vinegar; shake until blended.
- Add broth, sherry and water.
- Shake well.
- Store, covered, in refrigerator up to 2 weeks.
- Shake before using.
- Mix may be frozen in tightly covered containers in 1-cup portions; thaw and shake before using.
- Makes 4 cups.
