With all these lovely green we've been getting in our CSA boxes we are making more stir-fries these days, usually about one a week. Other than some chopping, they are so quick & easy to make that they become the busy day dinner. We usually make our own stir-fry sauces & typically make them up as we go along. This is one I whipped up the other night & thought the mixture of sweet & spicy came out so well that I should share. We used sugar snap peas, garlic scapes, potato onions, carrot, red komatsuna, chicken & peanuts but, since stir-fry is such a great "whatever is in the fridge" meal that you should use what's in season & on hand.
Sweet & Spicy Stir-fry Sauce
2 T soy sauce
1/2 T brown sugar
1 T seasoned rice vinegar
1 T oyster sauce
pinch of ground ginger
pinch of dry mustard
1 clove garlic, minced
1 T Sriracha (this is the hot bit so spice it up to your taste)
Mix all ingredients together & set aside. When the meat & vegetables are almost done add sauce to the wok. Stir to coat everything & serve.
Makes enough for a stir-fry sauce for 2-3 servings.