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Those simple Chinese dishes, mostly celery, smothered in soy sauce were replaced by the onset of stir-fry, then overtaken by sophisticated Japanese, Thai, and Asian fusion dishes. This no-cook sauce is delicious over stir-fry vegetables, chicken, seafood or steak. Refrigerate up to 3 weeks. Serve 4 with rice or ramen noodles.

NO-COOK ORIENTAL STIR-FRY SAUCE
Combine in quart Mason jar 1/3 cup Corn Starch,1/2 c Light Corn Syrup, 2 cups chicken broth, 1/2 cup soy sauce, 1/2 cup dry sherry, 2 tb cider vinegar, tb minced garlic, tsp grated fresh gingeroot, 1/2 tsp red pepper flakes. Cover tightly, shake well.

Stove top recipe: place tablespoon oil and pound of sliced uncooked meat or seafood into heated sauté pan. Cook/stir 2-3 min. Add 6 cups fresh sliced vegetables, stir/cook 4/5 min. Shake stir-fry sauce well; pour about 2 cups into pan. Stir constantly, simmer a minute.