Friday, January 7, 2011

Sweet And Sour Sauce

One of the easiest and quickest ways to get veggies into your system and diet is via a stir fry. We could live on them here, in this house. They are easy to prepare, but do require quite a bit of chopping. Depending on how much you make, you can use the modern conveniences of man and whirl stuff down in a food processor. I still do some chopping thee old fashioned hand. I can see putting a half a green pepper in a chopper.

My daughter usually does the stir fry. However, she was working a bit of a later shift and I was off. And, it being her first day of college, I asked her what she wanted in way of special dinner. Egg rolls she said, not batting an eye. Her and my husband are not vegans. So, when I went to purchase egg roll wrappers I read thee ingredients and I knew then it would just be stir fry for me. And that was not a complaint. I had some vegetables in the fridge already but did pick up a few more. We, in this house, find that any stir fry needs to have cabbage...color irrelevant.

What I was needing, was a stir fry sauce, for my daughter has her stir fry sauce in her head and she was working. So off to VegWeb I go. It takes very little to find recipes there, for they are easily divided into categories. And categories they have. If they don't have it, you don't need it.

I am just about to the point now that I can look at a recipe and see if it is going to work or not. I took the plunge. I will 'NEVER' make another sauce for my Asian food again. This was incredible. And I served it over brown jasmine rice. I can now die a happy woman. Make this and know you have experienced Nirvana.

1T cornstarch
1/3 cup vegan brown sugar
1/2 t freshly grated ginger (either use a microplaner or hand grater)
1 T soy sauce or tamari
1/4 c rice wine vinegar (well worth having in your pantry)
1/4 c veggie broth
Mix together the tamari, vinegar and broth. Set aside. Mix separately the brown sugar and cornstarch. Add the corn starch mixture to the liquids. Once mixed thoroughly add the grated ginger.

If you mix this early enough, you can keep stirring it every time you pass the bowl, making sure the sugar is completely dissolved, but not a necessity. Plus the flavors marry. Pour this over the veggies you are cooking up for your stir fry. It will thicken pretty quickly. but that is to be expected.

I am still happy and am looking forward to left-overs today. Eat this, and often.

1 comment:

Debra said...

I will have to give this a try. Thanks for sharing. We go through a lot of sweet and sour sauce.
Blessings, Debra
Raw Vegan Diet