20. Chinese Vegan Stir-Fry Sauce
Ingredients
- 1/2 cup low sodium soy sauce (or tamari)
- 2 TBL molasses
- 2 tsp rice vinegar (you can use regular or cider vinegar)
- 2 tsp sesame oil, or tahini (or use light oil, if you do not have sesame)
- 1 clove chopped garlic (or more if you wish)
- 1 tsp minced ginger
- dash of white pepper
- small dash of ground clove
- 3 TBL water mixed well with 1 TBL starch (cornstarch / tapicoa / potato) (have extra in case your sauce is too thin)
- agave nectar, or sweetener to taste (important, these sauces are always sweet, so if it does not taste right add sweetener, a little at a time)
Instructions
- Combine and whisk all ingredients, except water/starch slurry, over high heat (tasting to see the sweetener level) and whisk together very well (make sure the molasses is combined) until a mild boil is reached.
- Add the starch/water mixture when boiling, whisking into the sauce and turn the heat down until the sauce is thick enough to coat vegetables.
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Stir fry:Have all of your veggies and tofu or mock items ready to go. If using some “watery” vegetables, try to cut the water bound parts out (peppers, cut the insides out and place in stock or compost) and throw into the fry last. Mushrooms, use dried and rehydrate.Many asian restaurants use oil that has been sitting and marinading with garlic, green onion and fresh gingerHave the wok, grill, or sauté pan, extremely hot and ready to sear your items in a tiny bit of oil, if not burning hot, water from the veggies will go into the sauce and make the sauce watery. Also, be ready to move the veggies around with a big heavy duty spatula, or by flipping the saute pan. This is the reason you often see burn marks on stir fry.Place the sauce on at the last second before you plate the dish!