Combine corn starch, brown sugar, ginger, garlic and red pepper in a 1-quart jar. Add soy sauce and vinegar; shake until blended.
Add broth and sherry; shake well.
Store covered in refrigerator up to 2 weeks; shake before using.
TIP: Stir-Fry Sauce Mix may be frozen in tightly covered containers in 1-cup portions up to 3 months; thaw and shake before using.