*  Exported from  MasterCook II  *

                              Stir Fry Sauce

Recipe By     : Anne Padgett
Serving Size  : 16   Preparation Time :0:00
Categories    : Sauces And Marinades             Do Ahead

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   dark brown sugar
     1/3  cup           cornstarch
   2      teaspoons     minced ginger root
   4      cloves        garlic -- minced
     1/2  cup           soy sauce
     1/2  cup           dry sherry
     1/4  teaspoon      tabasco sauce
   3      tablespoons   vinegar
   2 1/2  cups          defatted beef or chicken broth

Shake in a 1-quart jar or in blender.  Refrigerate or freeze.  Shake well
before using to recombine cornstarch.  Use as a stir fry sauce or may be
used as a marinade for meat.  Makes 4 cups.

per 1/4 cup:  32 Kcal  0.1g fat (0g sat fat) 3% CFF  537mg Na
                    (1.2g PRO/0.1g FAT/4.5g CHO)


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NOTES : SODIUM:  Using low sodium soy sauce will decrease sodium per 1/4 cup
to 364 mg.
Nutr. Assoc. : 0 0 630 0 0 0 0 0 32788