From nancyaery@hotmail.com Thu Feb 20 16:50:35 2003 Date: Mon, 17 Feb 2003 14:07:32 -0800 From: Not The Real Nancy Newsgroups: alt.food.asian Subject: 2 Sauces * Exported from MasterCook * All-Purpose Stir Fry Sauce Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Asian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 c. shoyu 3/4 c. very dry sherry 1/4 c. dark sesame oi 1/4 c. orange juice 1 tsp. dry mustard 2 tbs. grated -- peeled fresh ginger root 4 cloves garlis -- peeled and minced 4 dashes hot pepper sauce (optional) 3 tbs. cornstarch dissolved in 1/4 c. cold water In a blender, combine shoyu, sherry, sesame oil, orange juice, mustard, ginger root, garlic, hot sauce and cornstarch mixture; blend well. Store in covered bottle in refrigerator. Use about 1-2 tbs. sauce per serving. Makes about 2 1/2 c., 18 servings.