I thought I’d share about a few simple sauces for stir-fry. Great for whatever veggies you choose!
The first is a recipe loosely adapted from Genius Kitchen. I just pop all the ingredients into a mason jar and shake them up. This sauce is great for camping, bring your CSA with you and this versatile sauce can go not just with stir-fried kale, but many other summer veggies as well. Plus it keeps for a couple of weeks!
- 2 -3 tablespoon cornstarch
- 1⁄4cup brown sugar, packed
- a few grates of fresh ginger
- 2 clovers of minced garlic
- 1/2 cup soy sauce, Tamari or Braggs Liquid Aminos
- 1⁄4cup apple cider vinegar (preferably unfiltered)
- 1/2 cup water
- 1 1/2 cups broth (I used beef bone broth but other broths work as well)
Here you see me tossing a tub of prepped kale and bok choy onto the camp stove griddle with a few pours of the stir-fry sauce. Good stuff! Now let’s warp speed ahead to the use of the next stir fry sauce!
How wonderful to be working with broccoli crowns! For Meatless Monday, we had a busy day so I needed something quick. I started a pot of water boiling and I made a quick sugar-free stir-fry sauce with these rough proportions:
- 1 part cornstarch (I start with 1 tbsp)
- 2-3 parts soy sauce, tamari, or Braggs liquid aminos
- 4 parts sesame oil
After a quick shake in a mason jar (I guess I’m still in camping mode) I heated/oiled the wok, tossed buckwheat noodles (available at the Asian market) into the boiling pot of water, and tossed some of the sauce into the wok with some well-drained tofu cubes. As the tofu started to shrink up, I added a clove of minced garlic, and few grates of ginger. In went the veggies and a little more sauce as needed.
After stir frying the kid’s portions, I added Gochujang and brown sugar to the adult’s stir-fry for a little extra sweet & spicy in the adult’s portions.
The buckwheat noodles were drained and the veggies were placed on top. Dinner is served!
