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Stir-Fry Sauce

This one is pretty easy to whip up with stuff you have on hand - at least, for us.  Adjust spice to your taste and put it on whatever's in the fridge.

Modified from The Cooking Guy.

For the rice:
  • 3-4 cups chopped vegetables, whatever's handy
  • 2 cups cooked rice
  • 2 eggs (or stray egg whites)

For the sauce:
  • 2 cloves garlic, minced
  • 1 T fresh ginger (or ginger powder)
  • 1 T sesame oil (or any neutral oil + sesame seeds)
  • 2 T rice vinegar
  • 1/4 cup soy sauce
  • 1/4 cup veggie broth
  • 1/2 to 1 T sriracha or other hot sauce (per your taste!)
  • 1 T sugar
  • 1 T corn starch

Instructions:

Combine all sauce ingredients in a bowl and whisk together.

After making sauce, heat a large pan with about 2 T oil or a generous spray of cooking spray.

Stir-fry vegetables as appropriate to what you have: harder veggies (carrots, zucchini) take 2-3 minutes.  Greens and softer veggies (cabbage, peppers, etc.) take less than 2 minutes.

Remove veggies and put in a bowl.  Toss with sauce.

Spray hot pan with cooking spray and add eggs, stirring constantly for about 30 seconds.  Add rice on top of eggs and continue stirring.

Toss veggies and sauce on top of rice & egg mixture.  Stir.  Let sauce thicken; leave the pan on the heat for about 1 minute.  Serve.


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