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Chinese Stir-Fry Sauce

Chinese Stir-Fry Sauce

Chinese Stir-Fry Sauce

Delicious Chinese Stir-Fry Sauce.

  • icons/brand/timer copy 2 Created with Sketch. Total Time: 25 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 1 1/2 cups


  • 2 tbsp. Argo® Corn Starch
  • 3 tbsp. brown sugar
  • 18 tsp. Crushed Red Pepper
  • OR Cayenne Pepper
  • ½ c. Karo® Light Corn Syrup
  • ½ c. soy sauce
  • 2 tbsp. dry sherry
  • 1 tbsp. sesame oil
  • 1 tbsp. rice vinegar
  • 1 tbsp. minced fresh ginger
  • 2 tsp. Minced Garlic


  1. Stir corn starch, brown sugar and crushed red pepper together in a small saucepan OR 1-quart microwavable dish. Add remaining ingredients; stir well.
  2. 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.
  3. Drizzle over your favorite stir-fry just before serving. Also delicious as a glaze for grilled meats. Store covered in refrigerator for up to 2 weeks.


Stir-fry 1 pound chicken strips and 4 to 6 cups chopped vegetables. Recommended vegetables include onions, eggplant, bell peppers, broccoli and carrots.