1/2 c. Argo cornstarch
1/4 c. brown sugar
1 tbsp. minced fresh ginger root
2 lg. cloves garlic, minced
1/2 tsp. ground red pepper
1/2 c. soy sauce
1/4 c. cider vinegar
2 c. chicken or beef broth
1/2 c. dry sherry (optional)
1/2 c. water

Combine first 5 ingredients. Add soy sauce and vinegar. Shake until blended. Add broth, sherry and water. Shake. Store in refrigerator for up to 2 weeks. May be frozen.

SHRIMP STIR - FRY:

3 tbsp. oil
8 oz. mushrooms, sliced
4 oz. snow peas
1 c. mung bean sprouts
1/2 c. green onions
1 lb. shrimp

Heat 2 tablespoons oil over medium-high heat. Stir-fry vegetables 2 minutes. Remove. Heat remaining 1 tablespoon oil over medium-high heat. Stir-fry 1 pound shrimp until pink. Stir in 1 cup stir-fry sauce. Stir and bring to a boil over medium heat for 1 minute.

CHICKEN STIR - FRY:

3 tbsp. oil
1 1/2 c. carrots, sliced
2 green peppers, cut into 1/2 inch pieces
2 onions, 1/2 inch wedges
2 whole chicken breasts, cut into sm. chunks

Heat 2 tablespoons oil over medium-high heat. Stir-fry vegetables, 5 minutes. Remove. Heat remaining 1 tablespoon oil over medium-high heat. Stir-fry chicken pieces until cooked. Stir in 1 cup stir-fry sauce. Stir and bring to a boil over medium heat for 1 minute.