Wednesday, April 11, 2012

Stir Fry Sauce - Gluten Free, Corn Free

Our family loves stir fry.  I like it because it is quick and chalk full of veggies.
I cook it often enough that I needed to be able to keep in the frig for convenience.

I adapted the recipe from Food Network.

6 Tbsp orange juice
3/4 cup gluten free soy sauce
1/3 cup rice vinegar
7 Tbsp brown sugar
1 Tbsp red hot pepper flakes
3 Tbsp arrowroot starch ( cornstarch if you are not allergic corn)


Mix all the ingredients in a saucepan.  Heat over medium heat until it begins to boil.  Whisk until it begins to thicken and is smooth and lump free.

Let cool.  Place in a jar and refrigerate.
Mine kept for three weeks and made a pint of sauce.

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