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Asian Stir-Fry Sauce

"This is a handy sauce to maintain inside the fridge for Asian dishes. Store within the refrigerator for up to three weeks."

Ingredients :

2 (14.5 ounce) cans fowl broth
1/2 cup cornstarch
half cup soy sauce
1/2 cup corn syrup
1/2 cup dry sherry
1/4 cup cider vinegar
3 cloves garlic, minced
2 teaspoons clean grated ginger
1/4 teaspoon ground cayenne pepper

Instructions :

Prep : 10M	Cook : 16M	Ready in : 10M

Combine fowl broth, cornstarch, soy sauce, corn syrup, sherry, cider vinegar, garlic, ginger, and cayenne pepper in a 1 1/2-quart jar with a tight-becoming lid. Shake properly.

Notes :

To use this sauce, simply stir-fry greens and meat (non-obligatory), then pour in some sauce. Stir because it thickens and add a piece of water if it's miles too thick. It's simply that easy!

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