https://kristineskitchenblog.com/stir-fry-sauce/
I used two bags of frozen veggies and a block of tofu and there was plenty of sauce to go around.
INGREDIENTS
- ½ cup low sodium chicken broth (or vegetable broth)
- ⅓ cup low sodium soy sauce
- 2 tablespoons honey - I replaced with 1 tablespoon maple syrup
- 2 teaspoons sesame oil
- 2 tablespoons minced fresh ginger -- I used grated fozen
- 3 cloves garlic (minced) -- I used a random spoon of the fridge kind
- 1 tablespoon cornstarch
- crushed red pepper flakes, sriracha or sweet chili sauce (optional, for spicy sauce)
INSTRUCTIONS
- Combine all ingredients in a jar or bowl. Whisk or shake (with a tight fitting lid on the jar) until fully combined.
- Use immediately or store in an airtight container in the refrigerator for up to one week.
- To use stir fry sauce to make stir fry: Heat 1 tablespoon of oil in a large skillet or wok. Add 1 pound of protein (cubed chicken, sliced beef, shrimp, tofu, chickpeas, etc.) and cook until browned and almost cooked through. Transfer the protein to a clean plate. Add 1 more tablespoon of oil and 6 cups of chopped vegetables (broccoli, snow peas, carrots, bell peppers, zucchini, asparagus, etc.) to the pan. Stir fry until crisp-tender. Return your protein to the pan. Add 1 cup of stir fry sauce (this full recipe) and cook for 2 to 3 minutes, until the sauce has thickened, stirring to evenly distribute the sauce. Serve over cooked rice.
yes queen
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