Homemade oriental stir fry mix
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Cornstarch |
| ¾ | teaspoon | Garlic powder |
| 2¼ | teaspoon | Instant beef bouillon |
| 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 |
Directions
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