Recipe Image

Asian Stir Fry Sauce

  • Intermediate
  • 1 -1/2 cups
  • 1 hr 30 min
Baking Success Or Baking Mess


2 tablespoons Fleischmann's® Corn Starch
3 tablespoons brown sugar
1/8 teaspoon cayenne pepper
1/2 cup Crown® Lily White® Corn Syrup
1/2 cup soy sauce
2 tablespoons dry sherry
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 tablespoon fresh ginger
2 teaspoons minced garlic


Stir corn starch, brown sugar and crushed red pepper together in a small saucepan OR 1-quart microwavable dish. Add remaining ingredients; stir well.

Cook over medium heat on stove (OR microwave on HIGH (100%) for 2 minutes) stirring occasionally. Heat until mixture boils for 1 full minute. Continue cooking and stirring 1 to 2 additional minutes or until thickened to a syrup-like consistency.

Drizzle over your favourite stir-fry just before serving. Also delicious as a glaze for grilled meats. Store covered in refrigerator for up to 2 weeks.

TERIYAKI VARIATION: To turn this recipe into a great Teriyaki glaze, just add 3 tablespoons frozen pineapple juice concentrate.

CHINESE BBQ VARIATION: Make a Chinese Barbeque Sauce by adding 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 barbeque sauce. (Great for chicken wings!)

THAI PEANUT VARIATION: For Thai Peanut Sauce decrease the soy sauce to 1/4 cup; add 1/3 cup chunky peanut butter and 1/3 cup coconut milk. Garnish with minced green onions, Sesame Seeds and Crushed Red Pepper.

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