*  Exported from  MasterCook II  *
 
                               Stir Fry Sauce
 
 Recipe By     : Anne Padgett
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Sauces And Marinades             Do Ahead
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      tablespoons   dark brown sugar
      1/3  cup           cornstarch
    2      teaspoons     minced ginger root
    4      cloves        garlic -- minced
      1/2  cup           soy sauce
      1/2  cup           dry sherry
      1/4  teaspoon      tabasco sauce
    3      tablespoons   vinegar
    2 1/2  cups          defatted beef or chicken broth
 
 Shake in a 1-quart jar or in blender.  Refrigerate or freeze.  Shake well
 before using to recombine cornstarch.  Use as a stir fry sauce or may be
 used as a marinade for meat.  Makes 4 cups.
 
 per 1/4 cup:  32 Kcal  0.1g fat (0g sat fat) 3% CFF  537mg Na
                     (1.2g PRO/0.1g FAT/4.5g CHO)
 
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : SODIUM:  Using low sodium soy sauce will decrease sodium per 1/4 cup
 to 364 mg.
 Nutr. Assoc. : 0 0 630 0 0 0 0 0 32788