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STIR FRY SAUCE


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

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


Pairs Well With


Notes

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,

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