Recipes Side Dish Sauces and Condiments Sauces Asian Stir-Fry Sauce 3.8 (6) 4 Reviews 2 Photos This is a handy sauce to keep in the fridge for Asian dishes. Store in the refrigerator for up to 3 weeks. Submitted by aychbee Updated on January 14, 2022 Save Rate Print Share Close Add Photo Prep Time: 10 mins Total Time: 10 mins Servings: 16 Yield: 1 quart Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 16 servings 2 (14.5 ounce) cans chicken broth ½ cup cornstarch ½ cup soy sauce ½ cup corn syrup ½ cup dry sherry ¼ cup cider vinegar 3 cloves garlic, minced 2 teaspoons fresh grated ginger ¼ teaspoon ground cayenne pepper Directions Combine chicken broth, cornstarch, soy sauce, corn syrup, sherry, cider vinegar, garlic, ginger, and cayenne pepper in a 1 1/2-quart jar with a tight-fitting lid. Shake well. Cook's Note: To use this sauce, just stir-fry vegetables and meat (optional), then pour in some sauce. Stir as it thickens and add a bit of water if it is too thick. It's just that easy! I Made It Print Nutrition Facts (per serving) 61 Calories 0g Fat 14g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 61 % Daily Value * Total Fat 0g 0% Cholesterol 1mg 0% Sodium 720mg 31% Total Carbohydrate 14g 5% Dietary Fiber 0g 0% Total Sugars 3g Protein 1g 2% Vitamin C 0mg 0% Calcium 5mg 0% Iron 0mg 1% Potassium 29mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.