Wednesday, September 21, 2011
Delicious Stir Fry Sauce from Cooking Light
Hi! Happy Wednesday! Sorry for the little lapse in posting. It's been a gorgeous 75 degree week in San Francisco and the sunlight and fall air have zapped my creative thinking/cooking skills on the spot. Luckily my Cooking Light subscription refuses to die and last week I got what I am 99% sure is the last issue. The best part was an article with 5 super easy homemade stir fry sauces to throw in with any noodle/meat/veggie combo stir-fries for instant flavor. I love a good stir fry for its ease, speed and healthy content but new sauces are ALWAYS welcome. I tried out their ginger coconut sauce on a large veggie/tofu stir fry for Nic and myself and it was delicious. Nic generally needs 3x the average person's calorie intake per day not to keel over (seriously - I'm eternally jealous) so I piled on a huge portion of rice noodles into his stir fry. Both versions were delicious. The sauce was easy and would be delicious on any veggie/protein/noodle combo. It was a little spicy so if you are sensitive to spice dial down the sriracha!
Here's the simple recipe --- Just take a couple minutes to quickly stir fry up some veggies and chicken/tofu or shrimp and pour this sauce over it. Then stir fry up the veggies and meat with the sauce for one more minute (add noodles or rice into the pot if you want too), mix and serve. Don't forget to top off the bowl with some chopped scallions for a little crunch!
Ginger Coconut Stir Fry Sauce from Cooking Light
-This makes enough for about 3 dinner size portions of stir fry with plenty of sauce each.
-2 teaspoons minced peeled fresh ginger (buy pre-minced ginger for ease)
-4 minced garlic cloves
-4 teaspoons sriracha (asian hot sauce) (use less if you don't like spicy)
-8 teaspoons low-sodium soy sauce
-4 teaspoons red curry paste
-8 Tablespoons Light Coconut Milk
-Mix it all together in a bowl and pour onto your stir fry at the last minute! If you're looking for veggie inspiration, I used shredded carrots, a sliced bell pepper, bok choy and snow peas.