Since I've been so ready for fall, I couldn't keep making the same summer dishes. Instead, building on Shana's love of Asian flavors, we had an excellent stir fry tonight! With a ton of veggies and light and flavorful sauce, we enjoyed it immensely tonight. This is something we'll be sure to eat again, plus the recipe is a great base for all sorts of experimentation.
Maggie's Stir Fry Sauce
5 T. low-sodium soy sauce
2 T. Braggs liquid aminos
2 T. hoisin sauce
4 T. water
2-3 cloves of ginger
dash of ginger
2 T. cornstarch
Combine all ingredients in a glass jar and shake well to combine. After all of the veggies (see Helpful Hints) in your stir fry are ready, shake the sauce again and then add it to the pan and stir until thick.
- In our stir fry tonight, we had onion, carrot, celery, broccoli, cauliflower, baby corn, bamboo shoots, bok choy, spinach, and tofu. In the wok, I cooked the veggies in this order, but cooked the tofu on a nonstick griddle. We served this all over rice.
- As you can see, this sauce has nothing spicy in it at all. If you wanted to kick up the heat a bit, you could add some red pepper flakes or sriracha or something similar.
The post "Maggie's Stir Fry Sauce" originally appeared on Maggie's LesVegan Kitchen.