One of the things I do to make a quick stir-fry even quicker is to keep a jar of stir-fry sauce in the refrigerator. You could buy a jar, but why? When you’re ready for dinner, heat up some vegetable oil, sauté your vegetables (this week you could use bok choy, beet greens, thinly sliced beets, onions, garlic and/or squash) and when it’s just about done, add just enough of this sauce to coat everything lightly. The cornstarch will thicken quickly and your stir-fry is done. I love that I don’t have to haul out the ginger and the garlic and the soy sauce and whatever every time I want to make a quick meal. This sauce will keep in the refrigerator for 2 weeks. Vary the proportions to suit the taste of your household.
Ingredients:
2 tablespoons water 1 tablespoon light soy sauce 1 teaspoon sugar 1 teaspoon cornstarch 1/4 teaspoon ground white pepper 1 clove garlic, thinly sliced 1 1-inch piece ginger root, peeled and thinly sliced
Preparation:
Mix ingredients well. Add to your stir fry at the end of cooking and toss to combine. Simmer for 2-3 minutes until sauce thickens.