Oriental Stir Fry Mix

[Brianschef]

I am going to take a shot here and hope this is where I post this recipe...

Oriental Stir Fry Mix

Ingredients:

6 tablespoons cornstarch
3/4 teaspoon garlic powder
2 1/4 teaspoons instant beef bouillon granules
3/4 teaspoon onion powder
6 tablespoons wine vinegar(rice, red, white, etc.)
6 tablespoons water
1 1/2 teaspoons grated fresh ginger
3/4 cup soy sauce
3/4 cup dark brown corn syrup
2 2/3 cups water

Directions:

Combine cornstarch, garlic powder, bouillon granules and onion powder. Use a whisk to stir in vinegar, 6 tablespoons water and ginger until cornstarch is dissolved. Stir in soy sauce, corn syrup and 2 2/3 cups water, mixing well.

Pour into a 5 cup container with a tight fitting lid. Store in refrigerator. Stir well before using.

**Note: 1 1/2 cups of mix will makes enough sauce for 4-6 servings. You can add 2 tablespoons of brown sugar to the 1 1/2 cups of mix for a teriyaki sauce. I also add sweet chili sauce to the stir fry for some heat, sweet and flavor! Serve over rice or noodles.

 

[marmalady]

Neat! Tx! Do you find, though, that the cornstarch sometimes loses its thickening power after sitting in the fridge? Sometimes when I make a gravy using cornstarch, then heat up the leftovers, the gravy is thinner than when I originally served it.

 

[Brianschef]

Never had that problem, maybe because the sugars bind so tightly with the cornstarch. I have kept a six month supply(3 quarts)in the fridge with no issues.

I run a small catering service/personal chef business out of my kitchen so I make alot of homemade mixes, use organics when I can. I also cater to restrictive diets so by making my own mixes, etc., I can control the amounts and types of preservatives that go into my foods. Salts, sugars, MSG, etc.

This week I am playing with my new electric frying pan. My DH works for the DoD, so we travel and move quite frequently(about every 2 years or so), and we live for at least 90 days in hotels. So I am frugalling a cookbook on how to be able to cook without a kitchen. Between my crockpot stash, my electric frying pan, my coffee maker and s small electric fridge I find I can cook just about anything! So I am frying(baking) cakes and pies this week, and all with my own dehydrated fruits and veggies and my home made mixes.

 

[Constance]

Very interesting recipe...do you have any more homemade mixes you'd care to share?

 

[Brianschef]

Quite a few, what are you interested in? = )

 

[Constance]

What have you got? We like all kinds of different foods.

 

[Brianschef]

Well I dehydrate everything, so I can make casseroles, soups, quiches, stir fries, etc. Example: Scalloped potatoes 'n Ham ~ I dry the potatoes I get at the farmers market, I also dry the ham, and I make the cheese sauce mix from scratch including the powdered cheese(DH like blue cheese).

I bake most everything and make my own pudding mixes, cakes mixes, brownie mixes, cookie mixes. etc. Example: Pumpkin Pudding with dried pumpkin powder, extra yummy! Or apple butter/pecan cinnamon rolls, or blackberry jam and toasted walnut, peach butter and macadamia cinnamon rolls....so good piping hot out of the oven, drizzled with hot honey butter...

I make my own spice mixes, rubs, sauces mixes, coffee creamers, coffee mixes, etc. Example: Toffee Coffee, I have it most every morning!

Hubby goes nuts over Blue Cheese Mac 'n Cheese as do most people at pot lucks.

I make all my own aperitif's, frazzled fruits, vinegars, and hot sauces.

So see I need some specific requests....sorry. = )

 

[Constance]

BC, I'd love to know how to make the cheese sauce mixes, and I'd also be interested in your seasoning mixes.