It seems I never get sick of Asian food (of any kind) so when I either A) have no plan for dinnertime and/or B) need to clear out a lot of veggies that will soon turn, stir-fry it is. I always have brown rice in the cupboard — tonight I used up a little white basmati I had leftover from a recent job.
As I was pulling veggies out of the fridge, I remembered recently seeing a bag of frozen stir-fry vegetables in the freezer. Frozen vegetables, especially when I go to Trader Joe’s, are my weakness. I always think they’re going to come in handy in a pinch, but then I never use them. I always have fresh. I thought tonight was the night! I cooked them as I was throwing my fresh vegetables in the pan…turns out I had plenty. Once they were cooked it was a pathetic little pile of vegetables, so I added them anyway — you can’t have too many vegetables in stir-fry.
This is a really basic stir-fry sauce you could doctor up — add red pepper flakes, more ginger or garlic, more sesame oil, more or less sweetness. It’s a starting point. Or you can use it exactly. This makes a lot — about 3 cups — so you can store it for a couple of weeks in the refrigerator and it will be ready when you need dinner in a pinch again.
• 2 Tbsp. cornstarch
• 2 Tbsp. brown sugar
• 1/2 c. soy sauce, low sodium
• 2 c. vegetable broth (or substitute any or all of it with water)
• 1/4 c. cider or red wine vinegar
• 1 tsp. sesame oil (optional)
• 2 garlic cloves, minced (about 1 Tbsp.)
• 2 Tbsp. fresh ginger, minced (or can use 1 Tbsp. powdered ginger)
1. Whisk sauce ingredients and set aside.
2. Sautee vegetables, tofu, meat if that’s your thing, etc. to your desired doneness. I did this in coconut oil and a little sesame oil.
3. Whisk sauce and add desired amount of sauce and cook/boil for about 1 min. I recommend about 1/2 c. per serving. It will thicken slightly upon cooking so keep that in mind.
4. Serve over brown or white rice or quinoa and enjoy.