janet @ the taste space

Homemade Ginger Stir Fry Sauce

In Mains (Vegetarian) on August 13, 2016 at 8:48 AM

Ginger Stir Fry Sauce with udon noodles, broccoli, bell pepper, carrot and tofu

I certainly do not profess to being prepared for the onslaught of emotions, fatigue and physical recovery following birth. Despite being on bedrest for nearly 2 months, I think we were even less prepared than had I been at home and able to move around. It takes a village to raise a child, right?  My parents and Rob helped out tremendously in the first few weeks, making sure the house was clean and we were fed. My small contribution was selecting a few recipes for others to make. 😉

Ginger Stir Fry Sauce with udon noodles, broccoli, bell pepper, carrot and tofu

I had been eyeing this homemade stir fry sauce recipe ever since I received DIY Vegan last year. My full review can be found here but it is a treasure trove of recipes to get your kitchen prepared for awesome meals. Revolutionary egg mix, granola bars, dressings, etc. Basically the foundations for easy meals.

Savoury Egg Mix + DIY Vegan Cookbook GIVEAWAY

Ginger Stir Fry Sauce with udon noodles, broccoli, bell pepper, carrot and tofu

The great thing about the stir fry sauce is that you can throw anything in your fridge for a great meal.  Or as Nicole and Lisa put it, add your VIPs (your very important plants!). Rob put this together with shallots, tofu, carrot, broccoli, red bell peppers and udon noodles.  I only had enough energy to take photos and eat it. And then we did it all again the following week with a different set of vegetables. Delicious!

Do you have a standard go-to stir fry recipe? Please tell me about it!

Ginger Stir Fry Sauce with udon noodles, broccoli, bell pepper, carrot and tofu

PS. I am sharing this with Pasta Please and Meat Free Mondays.


Sweet Ginger Stir-Fry Sauce
Reprinted from DIY Vegan. Copyright © 2015 Nicole Axworthy and Lisa Pitman.
Published by St. Martin’s Griffin.

(originally shared here)

Author’s note: One of the easiest ways to increase your vegetable consumption is to add a stir-fry to your weekly meal plan. But pass up the shelf-stable bottles with the ingredient lists you’d rather ignore, and create your own ready-to-go, saucy-sweet ginger goodness. This recipe makes enough sauce for three batches of stir-fry.

1/3 cup Bragg Liquid Aminos or tamari
1/4 cup pure maple syrup
2 cloves garlic, minced
2 tablespoons mirin
1 tablespoon finely grated fresh ginger
2 teaspoons blackstrap molasses
2 teaspoons toasted sesame oil
2 teaspoons fresh lime juice
1½ tablespoons arrowroot powder

1. Combine all the ingredients, except for the arrowroot powder, with 1/2 cup water in a small airtight container. Shake it to mix well. Store in the fridge for up to 2 weeks.

2. When you’re ready to make a stir-fry, in a small saucepan, just before you turn on the heat, mix sauce and arrowroot, using 1/2 tablespoon of arrowroot powder for each 1/2 cup of sauce. Stir until all the lumps are dissolved. Bring the sauce to a boil over medium heat and cook until it

3. Sauté your favorite VIPs—very important plants (e.g., mushrooms, bell peppers, broccoli, bok choy, watercress, cashews, mung bean sprouts). Once everything is heated through, pour the sauce over your veggies and stir until everything is coated and glistening in all that goodness. Serve warm.

Makes 1½ cups (enough for 3 stir-frys)
(Janet’s note- ours was closer to 1 cup and we got 2 big stir fries from it)

  1. Thank you, Janet! I’m so glad to hear you’ve got some help and you’re able to enjoy nutritious meals. xo

  2. It sounds like you’ve had a tough set of circumstances with what will always be a tough process, even without premature arrival and bed rest. I’m already completely humbled by parenthood and know it will only get more sleep deprived! Thinking of you xo

  3. Hello Mama Janet, I echo Kari’s first comment. Parenthood will take some adjusting. Hope mother and baby are both well, so good that you have Rob and other family members around to help. Take care and thinking of you.

  4. This looks really good. The stir fry sauce looks like something good to have on hand.

  5. That must be so hard being on bed rest for two months. I hope you’re feeling better.

    This sauce looks so great, and something that can be used with so many types of veggies like you said. Thanks so much for linking up with us for #HealthyVeganFridays! I’m Pinning and sharing!

  6. The sauce sounds great – I love a good stir fry sauce, especially with fresh ginger – it gives it such a good zing.
    I’m so glad that Rob is such an awesome husband/father and that you have help from family. I can imagine it must be exhausting – I bet you are doing fabulously =)

  7. The sauce sounds delicious, although I haven’t come across mirin before. Oh and thanks for entering it into Meat Free Mondays. I featured your recipe and stumbled, pinned, yummed & tweeted.

    Oh and I really need to see a photo of baby and hear more. Please do email me xx

  8. […] Taste Space spices it up in time for cooler evenings with Noodles and Homemade Ginger Stir Fry Sauce coating her VIPs (Very Important […]

  9. […] with Janet’s Ginger Sauce […]

  10. […] for us. It is quite a treat when Rob makes us a hot meal on the weekends. Much like his impromptu stir fries, this one was in part inspired by the miso stir fry Rob used to make when we first began […]

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