Instructions: Combine cornstarch, garlic powder, bouillon granules and onion powder. Use a whisk to stir in vinegar, 6 tb water and ginger until cornstarch is dissolved. Stir in soy sauce, cornstarch and remaining 2 2/3 c water.

Pour into a 5-c container with a tight fitting lid. Label with dates and contents. Store in refrigerator. Use within 4 weeks. Stir well before using.

Makes about 5 c Homemade Oriental Stir Fry Mix.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.