As I sit here enjoying my leftover stir-fry for lunch, I realized how much I should really post the recipe. You know it’s good when the spouse says so during his very first bite of dinner. 🙂
So, this sauce is an adaptation from one of my favorite cookbooks, Moosewood Cookbook by Mollie Katzen. It’s a vegetarian cookbook. It’s full of lovely recipes. I happened to adapt her Tamari-Ginger Sauce into my awesome stir-fry sauce. The best way to use this is to add it during the last couple minutes of cooking. I popped it into the wok with shrimp, chicken, zucchini, mushrooms, and yellow bell peppers. It’s a super easy, super metabolically efficient dinner. I hope you enjoy it. Heck, I hope you experiment with it. If you come up with a variation that knocks your socks off, please post it in the comments!
AWESOME STIR FRY SAUCE
- 1/4 cup tamari or low-sodium soy sauce (I ran out of tamari, so I used a mix of both)
- 1/4 cup water
- 1 teaspoon mirin (you know, sweet Chinese cooking wine)
- 1 teaspoon grated ginger (I grated it right into the bowl with my Microplane)
- 1 medium clove garlic (I also grated this right into the bowl with the aforementioned Microplane)
- 1 teaspoon sesame oil (if you want some spice, try using sesame chili oil . . . that would probably be super awesome)
- A good squeeze of the lemon grass that comes in the tube (found in your produce section)
- 1 teaspoon of orange juice
- 1 teaspoon cornstarch
Before you get started prepping any of the veggies or protein for your stir-fry, I highly recommend that you make this sauce and let it rest so it can marry flavors while you slice and dice.
Put everything but the cornstarch into a bowl (or a jar). Whisk (or shake). Add the cornstarch and whisk (or shake) until completely blended.
Right before you add it to the stir-fry in the last couple minutes of cooking, give it another whisk (or shake) to get everything blended again. Pour into the wok and stir everything to coat. It should start to cook and thicken over the next couple of minutes.
ENJOY!!