End of the week usually means all of my meat is frozen, my vegetables mostly used up and inspiration zilch. My go to in these moments is always stir fry – you can put whatever you want in them, and as long as you have a good sauce to hold it together, you’re golden.
One of my favorite sauces to make is Szechuan sauce. It’s tangy, can be spicy if you want it to, and super easy to make.
Here’s what you need –
- 2 tbsp soy sauce
- 1 tsp apple cider vinegar
- 1/2 tsp finely grated ginger
- 1 clove of garlic, minced
- 1/4 – 1/2 tsp red pepper flakes
- 1 1/2 tsp honey or sugar
- 1/2 tsp corn starch
Combine ingredients and use as a dipping sauce, stirred in at the end, or a marinade. Last night I marinated 1/2 lb of shrimp in the sauce.Veggies included broccoli, carrots and corn.