I am always on the hunt for a good scratch stir fry sauce. I avoid buying the jarred sauces-they are full of junk, and they are expensive. Besides, the scratch sauces tend to be VERY easy to make–boy does the food industry have us fooled!
Stir fry is a great way to use up extra vegetables, it also tends to be one of our favourite “meatless” meals. Some of my favourite veg to include are bok choy, mushrooms, onion, red/yellow pepper, grated carrot, green beans–any combo will do! Very economical too–it’s perfect 😉
Here is a good one I found today–I changed it up a little, and added a couple of extras into the stir fry–I served with rice, but rice noodles would be equally delicious!
Stir Fry Sauce (enough for 2 servings, this will easily double!)
- 3 tablespoons soy sauce
- 1 tablespoon fresh ginger, finely chopped
- 1 garlic clove, minced
- 1 green onion, white and green parts, finely chopped
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch
- 3 tablespoons water
- 1/2 tsp crushed chilie
- 1tsp sugar
Dissolve cornstarch in water. Combine all other ingredients.
Stir fry vegetables in hot pan until just tender crisp (tip: start with the “hard”veg first-onions, broccoli, carrots…then add the softer that don’t need to cook as long-mushrooms, peppers, bok choy, cabbage…
Add sauce and stir well to coat for about 1-2 min or until sauce has thickened slightly.
If serving with noodles, I like to add the noodles to the veg/sauce and mix it all together. If serving with rice, I like to add over the plain rice.
Feel free to add an egg and scramble it just before adding sauce if you ‘d like a little extra protein!
*Top with chopped cilantro and coarsely chopped cashews.