Sweet or Spicy Stir fry
Should serve 5-6.
Good as leftovers next day!
This sauce recipie is something that my husband and I have been playing with for over a year, we used to eat it with a lot of chicken stir fries, but I just used it with a Tofu Stir fry and it was awsome! My whole family of non veggie heads ate it, even though they are terrifed of the stuff!
If you really don't like Tofu, you could just not put it in, still very good!
Ok, next time I make it, I will give exact measurements and have a MOD edit them in!
Put into a blender:
About 2 tablespoons of honey
About 2 Tablespoons of olive oil (or oil of your choice)
About 3/4 cup of soy sauce
2-3 large cloves of garlic, chopped
A piece of fresh ginger about the size of your pinky finger, shred it, grate it, or chop it up.
(In the store, you are allowed to break off a piece from larger pieces! This is a common practice for us fresh ginger buyers! Or, you could use powder, but not as yummy! Also, it has a very very long counter life!)
Hot Pepper sauce to taste. (I put in a couple dashes into the base mixture, then a couple more when cooking to taste)
Optional: add some Sesame seed oil (maybe 1/2 -1 tablespoon?) Can substitute it for some of the olive oil)
Ok, blend the above ingredients for 30 seconds or so. (if you don't have a blender, make sure the ginger and garlic is shredded up real fine or grated. Perhaps reduce the ginger by half)
Cut up 1 pound of very firm tofu into very small cubes. (drain the tofu, I used a package that seemed to not have much water in it) Set aside in bowl, add 1 can of baby corn, 1/2 an onion and 1 can of pinapple tidbits (with the pinapple juice, don't drain). Poor blended sauce over it, mix it up, let sit in fridge, (I let sit for 5 hours) to season the tofu. I think 3 hours to overnight would be sufficient.
Take mixture out of fridge, place in pan. Mix in your stir fry veggies.
(the tofu will give the sauce a milky colour, this is ok)
I typically use what is on hand, almost always frozen broccoli and carrots, with one green pepper. I often add in some green beans, snow peas, or bean sprouts (the sprouts right at the end) if I have them in the house.
Frozen veggies save a lot of time, and often are fresher and more cost effective then their produce section counter parts!
Ok, so you cook this up until the veggies are as you like them, feel free to add more soy sauce, oils, or hot sauce to your taste.
Cook up a pot of rice to put the stir fry over. Any kind of rice is good.
Top with sesame seeds, sunflower seeds, or almond slices / pieces.
And that is it!
Enjoy!
It may sound complicated, but it is forgiving, if you don't like / don't have one or a few of the ingredients or want to make substitutions, it should still work.
If you are not using tofu, or like the taste of plain tofu, then there is no reason to do the fridge step, just add all your stirfry sauce stuff + pinapple and onion to the veggies while cooking.
After a couple tries, it becomes very easy to make!