All-Purpose Stir Fry Sauce


3/4 c. EACH; shoyu, very dry sherry
1/4 c. EACH: dark sesame oil, orange juice
1 tsp. dry mustard
2 tbs. grated, peeled fresh ginger root
4 cloves garlic, peeled and minced
4-5 dashes hot pepper sauce (optional)
3 tbs. cornstarch dissolved in 1/4 c. cold water

In a blender, combine shoyu, sherry, sesame oil,
orange juice, mustard, ginger root, garlic,
hot sauce and cornstarch mixture; blend well.
Store in covered bottle in refrigerator.
Use about 1-2 tbs. sauce per serving.
Makes about 2 1/2 c., 18 servings.