Homemade Ginger Stir Fry Sauce

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. 😉

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.

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!

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)