Who doesn’t like a spicy Ginger?!
It’s been a while since I last posted. Hey, I’ve been busy over at The Mode Life with a few posts not related to food. I know, right?
Cupboard is bare except for the Doorganics delivery from Tuesday, so I whipped up a stir fry from some veggies and this sauce. Don’t be too disappointed, I didn’t take pictures, but I assure you…it was delish. Mr. Wonderful approved.
Ingredients (you probably have these in your kitchen already)
- 1/2 cup low-sodium veg broth or water
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon sherry or mirin
- 1 tablespoon agave nectar or honey
- 1 teaspoon cornstarch dissolved in 1 tablespoon water
- 1/2 teaspoon distilled white vinegar
- 1/2 teaspoon sesame oil
- 1 tablespoon peanut oil
- 3 tablespoons minced peeled fresh ginger
- 1/2 teaspoon crushed red pepper
In a small bowl, combine the stock with the soy sauce, mirin, agave, cornstarch slurry, vinegar and sesame oil. Stir to dissolve the sugar.
In a medium saucepan, heat the peanut oil until shimmering. Add the ginger and crushed red pepper and cook over high heat (be careful not to breathe this in right away, trust me), stirring, until fragrant and golden. Add the stock mixture and boil over high heat until thickened and glossy, about 2-3 minutes. Transfer to a glass jar and let cool or use immediately over stir fried veggies and tofu.
Adapted from Food & Wine Magazine
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