Asian Stir-Fry Mix
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A make-ahead stir-fry sauce of soy sauce, ginger, vinegar and corn syrup thickened with cornstarch. It makes about 5 cups and keeps in the refrigerator for a few days.
Ingredients
- 6 tablespoons cornstarch
- 3/4 teaspoon garlic powder
- 2 1/4 teaspoons instant beef bouillon granules
- 3/4 teaspoon onion powder
- 6 tablespoons wine vinegar
- 6 tablespoons water
- 1 1/2 teaspoons fresh ginger root grated
- 3/4 cup soy sauce or tamari
- 3/4 cup dark corn syrup
- 2 2/3 cups water
Equipment
- mixing bowl
- whisk
Directions
- In a mixing bowl, combine the cornstarch, garlic powder, bouillon granules, and onion powder.
- Whisk in the vinegar, 6 tablespoons water, and grated ginger until the cornstarch has dissolved.
- Add the soy sauce or tamari, dark corn syrup, and the remaining 2 2/3 cups water, then whisk until smooth.
- Pour into a 5-cup container with a tight lid and label it with the contents and date.
- Put it in the refrigerator right away and stir well before each use.
Notes
Storage: refrigerated, use within 3 to 4 days; freeze smaller portions for longer storage.
Food safety: contains fresh ginger and liquid; must be refrigerated, not a shelf or gift mix.
Nutrition
Serving: 59g | Calories: 103kcal | Carbohydrates: 25g | Protein: 1.7g | Fat: 0.2g | Saturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0.1mg | Sodium: 1214mg | Potassium: 98mg | Fiber: 0.3g | Sugar: 19g | Vitamin A: 0.1IU | Vitamin C: 0.1mg | Calcium: 12mg | Iron: 0.4mg
Nutrition is an estimate per serving from USDA FoodData Central, for 10 servings; the dry mix as listed; what you add when cooking is not counted; instant beef bouillon granules counted as beef bouillon powder, soy sauce or tamari (the first choice counted), dark corn syrup counted as light corn syrup. Brands and portions vary, so use it only as an approximation.
