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Asian Stir-Fry Sauce

Argo Logo Courtesy of Argo Foodservice
Gluten-Free Asian Stir Fry

Makes 1 1/2 quarts


  • 1/2 cup Argo Corn Starch
  • 3/4 cup brown sugar
  • 1/2 tsp. Durkee Crushed Red Pepper or Cayenne Pepper
  • 1 pint Karo Light Corn Syrup
  • 1 pint gluten-free Tamari
  • 4 fluid oz. dry sherry
  • 2 fluid oz. sesame oil
  • 2 fluid oz. rice vinegar
  • 1/4 cup minced fresh ginger
  • 2 Tbsp. minced fresh garlic


  1. Combine corn starch, brown sugar and crushed red pepper in a large saucepan.
  2. Add remaining ingredients; stir well.
  3. Cook over medium heat, stirring occasionally until mixture comes to a boil.
  4. Boil for 2 to 3 minutes until thickened to a syrup-like consistency.
  5. Toss with a favorite stir-fry just before serving.
  6. Try chicken, pea pods, carrots and onions or beef and broccoli or pork, peppers and pineapple.
  7. Also delicious as a glaze for grilled meats.
  8. Refrigerate sauce for up to 2 weeks.

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