WITH THE POPULARITY of Chinese cuisine, ARGO Corn Starch has created easy and delicious authentic stir-fry recipes. When preparing stir-fry recipes, everyday chefs can count on the high-quality and foolproof results that the Argo brand has delivered for over a century.

“We are pleased to showcase authentic stir-fry recipes using ARGO Corn Starch that are quick and easy one skillet meals,” said Erin Shackelford, brand manager, ACH Food Companies.

“Whether using ARGO Corn Starch to create an exotic stir-fry dish or as a foolproof ingredient in gravies and sauces, consumers will reach optimal results in their cooking.”

ARGO Corn Starch has been a trusted name in America’s kitchens for more than a century, providing home chefs with a premium and pure flavored thickening ingredient that allows foods own naturally delicious flavor come through.

Corn starch is an easy-to-use and versatile ingredient in a variety of recipes from gravies and sauces to pies and cake fillings. Corn starch also provides optimal results when used to coat foods before frying and as an ingredient in batters.

Consumers can find these ARGO Corn Starch stir-fry recipes and many more versatile recipes by visiting www.argostarch.com.

Orient Express Stir-Fry Sauce

1/2 cup ARGO Corn Starch

2-1/2 cups chicken broth

1/2 cup soy sauce

1/2 cup KARO Light Corn Syrup

1/2 cup dry sherry

1/4 cup cider vinegar

2 cloves garlic, minced

2 teaspoons grated fresh ginger

1/4 teaspoon ground red pepper



In a 1 1/2-quart jar with tight-fitting lid, combine all ingredients. Shake well. May be refrigerated 3 weeks. Add to your favorite vegetables or meat when stir-frying. Bring to a boil and cook until thickened

Yield: 4 cups

Fresh Vegetable Stir-Fry

1 tablespoon ARGO Corn Starch

1 teaspoon salt

2/3 cup chicken broth, cool

3 tablespoons corn oil

1/4 pound green beans, cut into 1-1/2-inch pieces

3 small onions, cut into wedges

1 large clove garlic, minced

1 medium zucchini, sliced

1 large green or red pepper, cut into thin strips

1/2 cup thinly sliced carrots

1 tomato, cut into wedges

1/4 cup minced fresh basil

2 tablespoons lemon juice



In small bowl, stir corn starch, salt and broth until smooth; set aside. In large skillet, heat corn oil over medium-high heat. Add green beans, onions and garlic; cook, stirring quickly and frequently (stir-fry) 2 minutes.

Add zucchini, pepper and carrots; stir-fry 2-3 minutes or until all vegetables are tender-crisp. Stir corn starch mixture; add to skillet. Stirring constantly, bring to boil over medium heat and boil 1 minute.

Stir in tomato, basil and lemon juice; cook 1 minute or until tomato is heated through. Serves: 6


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