2 tablespoons corn starch
3 tablespoons brown sugar
1/8 teaspoon Crushed Red Pepper
1/2 cup corn syrup, light
1/2 cup soy sauce
2 tablespoons dry sherry
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 tablespoon minced fresh ginger
2 teaspoons Minced Garlic
Stir corn starch, brown sugar and crushed red pepper together in a small saucepan OR 1-quart microwavable dish. Add remaining ingredients; stir well.
Cook over medium heat on stove (OR microwave on HIGH 100% for 2 minutes), stirring occasionally. Heat until mixture boils for 1 full minute. Continue cooking and stirring 1 to 2 additional minutes or until thickened to a syrup-like consistency.
Drizzle over your favorite stir-fry just before serving. Also delicious as a glaze for grilled meats. Store covered in refrigerator for up to 2 weeks.
Recipe Note; Stir-fry 1 pound chicken strips and 4 to 6 cups chopped vegetables. Recommended vegetables include onions, eggplant, bell peppers, broccoli and carrots.
To turn this recipe into a great Teriyaki glaze, just add 3 tablespoons frozen pineapple juice concentrate.
Make a Chinese Barbecue Sauce by adding 3 tablespoons Hoisin Sauce (found in the Asian section of most supermarkets), 1/4 teaspoon Spice Islands Cayenne Pepper and 1/2 cup ketchup or your favorite barbecue sauce. (Great for chicken wings!)
For Thai Peanut Sauce, decrease the soy sauce to 1/4 cup; add 1/3 cup chunky peanut butter and 1/3 cup coconut milk. Garnish with minced green onions, Spice Islands Sesame Seeds and Crushed Red Pepper.