easy stir-fry sauce = come to mama
HI guys! Happy Wednesday! How is your week going?
If you've hit that midweek wall and you're looking for something simple and short to make for dinner, this is worth a try. It MAY seem like it'll take a while since there is a few steps, but it comes together pretty quick, and you can basically add or take away any of the veggies. I decided to make a veggie packed stir-fry on Monday night, since I felt like I needed the vegetable nutrients... and I also didn't feel like cooking an elaborate meal. Plus, my weekend was filled with tooooo much Chinese food, and I was not about to get that again.
Personally, I do all my grocery shopping on Mondays. I make a list at lunch time of what I’m cooking for the week, jot down under each recipe what I’ll need from the store, and then run to Whole Foods after work. SO, with that being said, I’m usually pretty pooped when I get home Monday night. BUT, dinner must be made, and MUST be fulfilling. I am always staaaarving when I get in!
After some research to find the perfect stir fry brown sauce, I came up with this. Added and took away some ingredients, and loaded it up with all the veggies I could get my hand on (and what sat in the drawer at the bottom of my fridge wasting away). Check out this spicy-ish, salty [in a good way] Homemade stir-fry. Ditch that store bough stir-fry concoction you may have in your cabinet! It’s prob loaded with a ton of junk your body does not need anyhow. ;)
hanks for reading, guys + ENJOY! xx Sam
I N G R E D I E N T S:
- 1 block of extra firm tofu (or sub your favorite protein), cubed
- 1/2 a red bell pepper + 1/2 a green pepper, sliced
- 1 zucchini, diced
- Small handful of mushrooms, diced
- Small handful of broccoli, diced
- Bunch of spinach
- 2 shallots, sliced thin
- 5-6 cloves of garlic, minced
- 1 Tbs of ginger paste (or sub fresh ginger)
SUPER EASY HOMEMADE STIR FRY SAUCE
- 2 Tbs of soy sauce
- 2 Tbs of dark soy sauce
- 2 Tbs of vegan "oyster" sauce
- 1 tsp of fresh cracked pepper
- 2 Tbs of light brown sugar
- 1 Tbs of rice vinegar
- 1/4 cup of water + 1 Tbs of cornstarch
PREPARE: Begin by draining your tofu, pressing as much liquid out as possible, cubing it, and dicing up those veggies. If you're serving with rice, start that now! In a small bowl, whisk together all sauce ingredients and set aside. We're good to go!
TOFU: First, we're going to cook the tofu. In a large frying pan over medium heat, add a small splash of oil. Once hot, toss in the tofu. I like my tofu slightly golden with a firmer texture, but cook yours how beer you like. If not using tofu, or cooking with another protein, cook that now :) Once cooked to preference, remove from heat and set aside in a clean bowl.
VEGGIES!: time to cook them veggies. In the same frying pan over medium heat, add another splash of oil. Add your veggies (minus the garlic + shallots) and get cooking. Cover with a lid, while lighting to toss occasionally, for the first 5 minutes so veggies steam and soften. Cook for an additional 5 minutes uncovered so they get cook through and crispier. Once cooked, remove and add to the same bowl as your tofu.
FINISH & SERVE: Lastly, it's time to cook the shallots up. Add a bit more oil and set over medium/medium low heat. At this point your pan will be real hot, so adjust according to how quick your shallots are cooking. Toss in the shallots and cook for a few minutes until soften and begin to brown. Throw in the garlic at the last minute and to follow, the ginger paste. Mmmm the smells! Once the gingers been cooking for about a minute, add back in all the veggies and tofu. Stir + toss to combine all the veggies with the shallots and garlic and allllll flavors. Pour your sauce over and cook for a few minutes while tossing until sauce thickens. Serve with rice, and sesame seeds if desired. Enjoy!
*Notes: This sauce was adapted from Little Spice Jar. :)