STIR FRY OR BBQ SAUCE

1 (16 oz.) box dark brown sugar
1/3 c. catsup
6 oz. unsweetened pineapple juice
2 tbsp. soy sauce

Combine all ingredients in saucepan. Bring to a boil, being careful not to boil over. Simmer gently 2 to 3 minutes to melt sugar. Cool. Store in refrigerator. Great in stir-fry or on steaks or shish-ka- bobs.
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STIR - FRY SAUCE

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.
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THICKENING SAUCE FOR STIR-FRY

Mix together 1 tablespoon soy sauce, 1/2 teaspoon sesame oil, 1/2 teaspoon salt, 4 teaspoon cornstarch and 1 cup water and set aside. After stir-fry is all put together, add this sauce for thickening and stir briefly before serving.
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STIR-FRIED ASPARAGUS WITH SOY SAUCE

1 lb. asparagus, trimmed & cut diagonally into 1/2" thick pieces
2 tbsp. low sodium soy sauce
1 1/2 tsp. finely chopped fresh ginger
1 garlic clove, finely chopped
1 1/2 tbsp. dark sesame oil
1 tbsp. sesame seeds

In a small bowl, combine soy sauce, ginger and garlic and set aside. In a wok, or heavy bottomed skillet, heat the oil over medium high heat. Add the soy mixture and the asparagus, and stir fry for 3 minutes. Cover and allow the asparagus to steam until just tender, about 2 minutes. Stir in the sesame seeds and serve immediately. Serves 4.
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SHRIMP STIR FRY WITH GINGER SAUCE
1 1/4 lbs. of fresh shrimp (med. or lg.)
Vegetable cooking spray
4 c. sliced yellow squash
1 c. sliced zucchini
2/3 c. chopped peppers (red, yellow or green)
1/2 c. sliced celery
1/2 lb. sliced mushrooms
2 tbsp. cornstarch
1 tbsp. brown sugar
3 tbsp. soy sauce
1 can chicken broth
2 cloves garlic, minced
1/2 tsp. ground ginger
Rice

Peel and devein shrimp. Coat a large skillet with cooking spray and place over medium high heat until hot. Add shrimp; stir fry 2 minutes. Remove from skillet and set aside.
Combine vegetables and stir fry 6 minutes over medium high heat. Remove from skillet and set aside.

Combine cornstarch, brown sugar, soy sauce and chicken broth; stir well. Add garlic and ginger to skillet; saute' 30 seconds. Add cornstarch mixture; bring to a boil, stirring constantly. Cook 1 minute or until thickened.

Stir in shrimp and vegetables; cook 1 minute. Serve over rice. Yield: 6 servings. (Scallops, chicken or veal can be substituted for shrimp).

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