Homemade oriental stir fry mix

Yield: 1 Servings

Measure Ingredient
6 tablespoons Cornstarch
¾ teaspoon Garlic powder
2¼ teaspoon Instant beef bouillon
\N \N Granules
¾ teaspoon Onion powder
6 tablespoons Wine vinegar
6 tablespoons Water
1½ teaspoon Fresh ginger root -- grated
¾ cup Soy sauce -- or tamari
¾ cup Dark corn syrup
2⅔ cup Water

Combine cornstarch, garlic powder, bouillon granules and onion powder. Use a whisk to stir in vinegar, 6 tb water and ginger until cornstarch is dissolved. Stir in soy sauce, cornstarch and remaining 2⅔ c water.

Pour into a 5-c container with a tight fitting lid. Label with dates and contents. Store in refrigerator. Use within 4 weeks. Stir well before using.

Makes about 5 c Homemade Oriental Stir Fry Mix.

Posted to EAT-L Digest - 19 Jun 96 Date: Thu, 20 Jun 1996 17:41:37 -0600 From: Ilene Warfield <ilenewar@...> Recipe By : _Make-A-Mix_ by Eliason, Harward & Westover

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