comment 0

Stirfry

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. 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s