Stir-frying is a great way to get some extra veggies in your meals. It’s also a great way to use up left-overs in the fridge! This sauce is fantastic and adaptable for heat and sweetness. Whip up a batch and enjoy!
Ingredients
- 1.5 Cups Corn Starch
- 1 Cup Brown Sugar Your preference on how sweet you want your sauce
- 1 Tbsp Ginger Root (Freshly Ground) Or 1 tsp ground
- 2 Cloves garlic Minced
- 1 tsp Chili Powder More if you want extra kick!
- 1.5 Cups Soy Sauce I use Bragg's Liquid Aminos
- 1.25 Cups cider vinegar I use Bragg's
- 0.5 Cup Sherry or Red Wine
- Water To thin sauce if needed
Servings: People
Instructions
- Mix all ingredients and whisk until blended.
- Heat your wok and oil with Coconut Oil (or Olive Oil). Coconut Oil is more stable at high heats and adds a great flavor to a stir-fry.
- Cook stir-fry ingredients separately. Start with meat if you're using it. Add a little stir-fry sauce and cook the meat through but don't overcook. The sauce will thicken some. Set aside.
- Next work your way through veggies adding a little stir-fry sauce as you go. Set everything aside in a large bowl after it's stir-fried.
- Finally, add everything back into the wok and add more stir-fry sauce to your preference.
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We all loved this stir fry sauce. You can mix it with any vegetable for a healthy meal, toss beef or chicken in with it and serve over rice or noodle. It’s a very versatile recipe that pleased all four people in my family.
What are your favorite vegetables to have with a stir fry?
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