Asian Stir Fry Sauce

Stir corn starch, brown sugar, and crushed red pepper together in a small saucepan. Add remaining ingredients, stir well.

Cook over medium heat on stove 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 fridge for up to 2 weeks.

RECIPE VARIATIONS:

To turn this recipe into a great Teriyaki glaze just add 3 tablespoons frozen pineapple juice from concentrate.

To turn this recipe into a Chinese Barbecue Sauce then add 3 tablespoons Hoisin Sauce (found in the Asian section of most supermarkets), 1/4 teaspoon cayenne pepper and 1/2 cup ketchup or your favorite bbq sauce. (Amazing for chicken wings!!)

For Thai Peanut Sauce then leave out the water and add 1/3 cup chunky peanut butter and 1/3 cup coconut milk. Garnish with minced green onions, sesame seeds, and crushed red pepper.

As always, Enjoy!!