Most of the ratings are high for this stir-fry sauce despite so many of the reviewers mentioning cutting the corn starch (too thick), leaving out the corn syrup (too sweet) and cutting the soy sauce (too salty).
Well, I've made the sauce twice now following the recipe, and each time it thickened up to the consistency of a terribly sweet and salty gelatinous mass that I couldn't even pour without stirring in extra water.
Even so, I have a hunch that eliminating the corn syrup, cutting the corn starch by half and cutting back on the soy sauce (or using a low-sodium variety) just might make it pretty good. As is, though, nope, neither I nor my wife liked it.
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Most of the ratings are high for this stir-fry sauce despite so many of the reviewers...