Asian Stir Fry Sauce

• 2 tablespoons Argo(R) Corn Starch
• 3 tablespoons brown sugar
• 1/8 teaspoon Spice Islands Crushed Red or Cayenne Pepper
• 1/2 cup Karo(R) Light Syrup
• 1/2 cup soy sauce
• 2 tablespoons dry sherry
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon minced fresh ginger
• 2 teaspoons minced garlic

1. corn starch, brown sugar and crushed red pepper together in a small saucepan or 1-quart microwave-safe dish. Add remaining ingredients; stir well.
2. over medium heat (or microwave on high (100%) for 2 minutes) stirring occasionally. Heat until mixture boils for 1 full minute. Cook and stir an additional 1 to 2 minutes, or until thickened to a syrup-like consistency.
3. 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.

starch, brown sugar, red, syrup, soy sauce, sherry, sesame oil, rice vinegar, fresh ginger, garlic

Taken from www.myrecipes.com/recipe/asian-stir-fry-sauce (may not work)