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Stir fry is what I fall back on whenever I don’t have ideas/time/motivation to make actual dinner plans. I always make the same sauce because it works equally well with meat, seafood and any vegetables I’ve ever tried it with. I used chicken, scallions, carrots, chili pepper and cashews here but shrimp, bok choy, bell peppers, broccoli, asparagus, napa cabbage, onion, mushrooms and whatever else you find in your fridge will be good too!
Universal Stir Fry Sauce Recipe
- 1/4 cup sake
- 3 tablespoons soy sauce
- 2 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- 1/2 teaspoon sesame oil
- 1/2 teaspoon sesame seeds
- 1 teaspoon cornstarch
- 1/4 teaspoon crushed red pepper flakes (use less or leave them out if you don’t like it spicy)
- Put all the sauce ingredients together in a bowl and stir until combined. Set aside.
- Heat a little bit of vegetable oil on high heat. Once shimmering add your meat or seafood. Fry until brown on the edges, then remove from the pan and set aside.
- Heat a little more vegetable oil (again on high) to the pan and add your vegetables. Fry until tender.
- Add the cooked meat (and accumulated juices) back to the pan and pour in the sauce.
- Cook on high heat until the sauce turns translucent and thickens.