• Cooking Time:
  • Servings:
  • Preparation Time:


  • 2 tbsp. Splenda
  • 2 tbsp. cornstarch
  • 1/4 tsp. grd. ginger
  • 3/4 cup chicken or beef broth
  • 3 tbsp. soy sauce
  • 2 tbsp. orange juice
  • 1 tbsp. vinegar
  • 1 finely minced clove garlic
  • 1/8 tsp. hot pepper sauce


  • In a small container combine Splenda, cornstarch and ginger.
  • Add remaining ingredients.
  • Cover tightly and shake until well mixed.
  • Store in refrigerator for up to 1 month.
  • Makes about 1-1/4 cups.
  • To use:
  • Shake thoroughly.
  • Add 4 tbsp. for each stir-fried serving of vegetables or vegetable-meat or fish combination.
  • Stir fry until mixture is coated with sauce and heated through.
  • Marlene


I don't always have purchased stir fry sauce on hand. This is a very good substitute for one that you are used to buying,

Categories: Condiment, Sauce  Salsa 

Author Credit: Marlene

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