STIR FRY SAUCE
- 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.
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.