6 tbsp. cornstarch
3/4 tsp. garlic powder
2 1/4 tsp. instant beef bouillon granules
3/4 tsp. onion powder
6 tbsp. wine vinegar
6 tbsp. water
1 1/2 tsp. freshly grated ginger
3/4 c. soy sauce
3/4 c. dark corn syrup
2 2/3 c. water

Cut the barklike skin off the ginger root, then shred the root on a fine hole grater. In a large bowl, combine cornstarch, garlic powder, bouillon granules, and onion powder. Use a wire 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. Pour into 5 cup container with a tight fitting lid. Store in refrigerator. Use within 4 weeks. Stir well before using. Makes 5 cups.

Oriental Stir-Fry Mix makes: Teriyaki Beef and Vegetables, and Shrimp and Vegetables Stir-Fry.