There’s no great secret to great tasting stir fry… although it does help if you have an asian grocer nearby.
The sauce has some speciality ingredients, but they are non-perishable & last a long time.
- 2 tbsp sesame oil
- 2 tbsp chinese rice wine (available in Ontario, although I hear it’s banned in Quebec on account of its cheapness & high alcohol content)
- 1 tbsp light soy sauce
- 1 tbsp black bean sauce (optional - the real Chinese type though, nothing that says VH on the jar)
- sriracha hot sauce to taste (that’s the bright red one with the rooster on the bottle)
- 2 tbsp grated Ginger (keep it in the freezer wrapped in pastic wrap and in a freezer bag)
- 4 or 5 cloves of Garlic (I always keep my garlic in the freezer, too)
I start off by stir frying the meat (if any) in the oil. Then I add the rest of the sauce ingredients. If I need more sauce I add some water and cornstarch. This stir fry, in addition to the sauce ingredients, had:
- Broccoli (from frozen)
- Baby Pak Choi
- Green Onion
By cooking the brown rice in the microwave (1 cup brown rice, 2 1/2 cups water, salt, pop it in the microwave for 40 minutes) it’s fantastically simple for a weeknight dinner.