Friday, June 27, 2008

Sweet & Spicy Stir-Fry

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

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.


Nikki @ NikSnacks said...

Hve I told you lately how I love your food? Hmm?

I make stir-fries all of the time too. I have snippets of at least 5 vegetables at any given time. I made an orange/ginger slurry that I keep in the fridge to use at any given notice. I just keep adding ingredients as it gets low.

Sriracha is my favorite. I use it more than my beloved Texas Pete hot sauce.

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Anonymous said...

I just know it's going to be great because there's Sriracha in it. Looks like something I can make a whole bowl of and just pull out of the fridge when needed.

Anonymous said...

Thanks for the sauce recipe. I used it over some stir fry tonight and it came out great.

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t = teaspoon
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