Asian Stir Fry Sauce

• 2 tbsp corn starch
• 3 tbsp brown sugar
• 1 tsp 1/8 crushed red, or cayenne pepper
• 1/2 cup light corn syrup
• 1/4 cup soy sauce
• 1/4 cup water
• 2 tbsp dry sherry
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp minced fresh ginger
• 2 tsp minced garlic

1. Stir corn starch, brown sugar, and crushed red pepper together in a small saucepan.
2. Add remaining ingredients, stir well.
3. Cook over medium heat on stove stirring occasionally.
4. Heat until mixture boils for 1 full minute.
5. Continue cooking and stirring 1 to 2 additional minutes or until thickened to a syrup like consistency.
6. Drizzle over your favorite stir fry just before serving.
7. Also delicious as a glaze for grilled meats.
8. Store covered in fridge for up to 2 weeks.
9. RECIPE VARIATIONS:
10. To turn this recipe into a great Teriyaki glaze just add 3 tablespoons frozen pineapple juice from concentrate.
11. To turn this recipe into a Chinese Barbecue Sauce then add 3 tablespoons Hoisin Sauce (found in the Asian section of most supermarkets), 1/4 teaspoon cayenne pepper and 1/2 cup ketchup or your favorite bbq sauce.
12. (Amazing for chicken wings!!)
13. For Thai Peanut Sauce then leave out the water and add 1/3 cup chunky peanut butter and 1/3 cup coconut milk.
14. Garnish with minced green onions, sesame seeds, and crushed red pepper.
15. As always, Enjoy!
16. !

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

Taken from cookpad.com/us/recipes/348309-asian-stir-fry-sauce (may not work)