| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Homemade co, Sauces |
1 |
Servings |
INGREDIENTS
| 6 |
tb |
Cornstarch |
| 3/4 |
ts |
Garlic powder |
| 2 1/4 |
ts |
Instant beef bouillon |
|
|
Granules |
| 3/4 |
ts |
Onion powder |
| 6 |
tb |
Wine vinegar |
| 6 |
tb |
Water |
| 1 1/2 |
ts |
Fresh ginger root — grated |
| 3/4 |
c |
Soy sauce — or tamari |
| 3/4 |
c |
Dark corn syrup |
| 2 2/3 |
c |
Water |
INSTRUCTIONS
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 2 2/3 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@STARNETINC.COM>
Recipe By : _Make-A-Mix_ by Eliason, Harward & Westover
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