This is a basic, tried-and-true stir fry sauce that works for any and all of your stir fry needs.
My family’s not thrilled about broccoli and other vegetables that you typically get in stir fry but the curry version of this sauce soaks in and coats those vitamins so well that even the kids really like this recipe.
I’m only posting the recipe for the sauce because you can pick your own meat and vegetables to go with this, there really are no rules about the stuff you can throw in here–perfect for those “What am I going to fix?” nights. Try it with either curry or ginger, both are tasty.
3 tablespoon soy sauce
1/3 teaspoon sugar
3 tablespoons chicken broth
2 teaspoons curry OR 3 tablespoons minced ginger root
2 sliced green onions
Mix up the sauce and set aside. Chop your chosen ingredients into small pieces–smaller is better because they will cook quicker and maintain that crispy-tender texture that is important with stir fries. Marinade the pieces of meat in a bit of soy sauce while you’re waiting to add them to the pot.
Heat up your wok with a couple of tablespoons of canola oil then keep that wok HOT. You should only be able to keep your hand one-two inches away from the bottom of the pan for a couple seconds it’s so hot. Heat the wok back up in between frying the batches.
Add a tablespoon of minced garlic to the oil then start frying up the veggies in batches from the ones that take the longest to cook to the ones that take the shortest time. For example . . .
First batch:
carrots
broccoli
Second batch:
red or green peppers
onions
Third batch:
green onions
sesame seeds
After each batch cooks for a minute in the wok, push it up on the sides then heat up the wok again before adding the next batch to the center along with any oil you might need to keep things from sticking. Keep doing this until all the veggies then the meat are fried up then add the sauce, stirring and heating to coat well.
Serve with a side of sticky rice. It’s that easy.
Scribbit 
Leave a comment