Courtesy of Argo Foodservice

Makes 1 1/2 quarts

Ingredients:

• 1/2 cup Argo Corn Starch
• 3/4 cup brown sugar
• 1/2 tsp. Durkee Crushed Red Pepper or Cayenne Pepper
• 1 pint Karo Light Corn Syrup
• 1 pint gluten-free Tamari
• 4 fluid oz. dry sherry
• 2 fluid oz. sesame oil
• 2 fluid oz. rice vinegar
• 1/4 cup minced fresh ginger
• 2 Tbsp. minced fresh garlic

Directions:

1. Combine corn starch, brown sugar and crushed red pepper in a large saucepan.
2. Add remaining ingredients; stir well.
3. Cook over medium heat, stirring occasionally until mixture comes to a boil.
4. Boil for 2 to 3 minutes until thickened to a syrup-like consistency.
5. Toss with a favorite stir-fry just before serving.
6. Try chicken, pea pods, carrots and onions or beef and broccoli or pork, peppers and pineapple.
7. Also delicious as a glaze for grilled meats.
8. Refrigerate sauce for up to 2 weeks.