- 1/2 cup [125 mL] cornstarch
- 1/4 cup [60 mL] firmly packed brown sugar
- 1 tablespoon [15 mL] freshly minced ginger
- 2 cloves garlic, minced
- 1/2 cup [125 mL] soy sauce
- 1/4 cup [60 mL] vinegar
- 1/2 cup [125 mL] dry Sherry or water
- 1 1/2 cups [375 mL] beef or chicken broth
|
- Into a 1 quart [1 L] container, combine cornstarch, brown sugar, minced ginger and minced garlic.
- Pour in soy sauce, vinegar, dry Sherry or water and beef or chicken broth; blend well.
- Store covered, refrigerated for up to 2 weeks.
- Shake well before using.
|
