Make a stir-fry!
I have a new favorite sauce recipe that I'm using all the time. It all started with this recipe I tried from Vegetarian Times: Stir-Fried Shiitake Mushrooms with Tofu and Bok Choy.
I really liked the bok choy, but I like to make a stir-fry with whatever I have on hand. I've been changing it up, trying different mushrooms and different veggies, and tonight I decided I wanted to use the bunch of asparagus Mom gave me as part of a Buehler's BOGO.
I started with the tofu and added half an onion, then stir-fried shiitake and baby portabella mushrooms, then tossed in the asparagus. Last I added a variation of the sauce from the original bok choy recipe.
My sauce variation:
- Stir 1 tsp of cornstarch into a couple tablespoons of water. Add the following:
- 3 Tbs light soy sauce
- 2 tsp Thai sriracha chili sauce
- 1 Tbs fresh grated ginger (I've also substituted Penzey's granulated ginger when I didn't have fresh)
- 4 cloves of garlic, minced
- 1 tsp toasted sesame oil
I first purchased Huy Fong sriracha chili sauce for this recipe and have been using in anything that needs a little heat. It's my new favorite condiment, so I was so excited to see this post on the Bitten Word championing the virtues of Huy Fong chili sauce. I can't wait to try their brussels sprouts recipe. I haven't been able to find the chili garlic sauce they use in this recipe, but when I do, watch out! If any of my bloggy friends out there see it, please let me know!
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