I think we can all agree that Chinese takeout might just be the best takeout. The cardboard boxes with the wire handles! The chopsticks! The...Read More
Best Stir-Fry Sauce EVER™. For Real.
Left to my own devices, I tend toward Mediterranean or Middle-Eastern seasonings: cumin, fresh parsley, lemon juice, garlic. I like to make dishes that taste like they’d be best enjoyed on a sun-dappled patio, overlooking an olive grove or turquoise blue waters.
But my main man Dave, he likes Asian. Every Friday afternoon, he takes himself out to lunch at Zen, and more often than not, when I just can’t bear to cook (those days do happen), he offers to pickup my standard Zen order (salmon, double karma mix, wheat-dairy-gluten-free green curry sauce, no noodles, no rice).
When we went to Penzeys Spices a few months ago, he picked up some Chinese Five Spice Powder so we could sprinkle transform veggies and protein from “ingredients” into “dinner.” Five Spice Powder includes all five essential flavors – sweet, sour, bitter, pungent, and salty – in the form of pepper, anise, cloves, cinnamon, and fennel.
Best Stir-Fry Sauce EVER™
Makes 1/3 cup | Prep 5 minutes | Whole30 compliant
Blend all of the above in a small bowl and set aside.
Stir fry your favorite veggies and protein in coconut oil until desired tenderness.
Add the stir-fry sauce and cook until the sauce is slightly thickened and heated through. Drizzle with a little bit of sesame oil.
Eat! Enjoy! Be sure to inhale the exotic aroma!
One of my favorite combos: ground lamb with red bell peppers, green beans, cabbage, and onions. I blanch the green beans before stir frying so they’re tender, but not mushy. The onions and red pepper can just be sauteed in oil to make them crisp-tender.
Every protein source I’ve tried—beef (ground or sliced), chicken, shrimp, and lamb—has been great with this sauce. Here are some veggies combos that I really like:
Broccoli, slivered carrot, and mushrooms
Snow peas, snap peas, and red pepper
Eggplant, red peppers, chunks of cabbage, and onion
Slivered carrot with a pepper medley: sweet green, sweet red, Anaheim, poblano – all sliced thin and sauteed with yellow onion
Okra, eggplant, snow peas, and yellow onion
Bonus Cooking Tip
The way a vegetable is sliced affects how quickly it cooks, it’s texture, and it’s mouth-feel. Try to cut all your veggies for stir-fry into approximately even-sized pieces so they cook uniformly. Chunks of peppers taste very different than slivers. Carrot coins are different than grated or matchsticks. Chunks of cabbage cook to a different texture than thin slices. Change the shape, change your dish.
I usually pick one shape for a stir fry and stick to it. Sometimes it’s all 1-inch chunks (peppers, cabbage, and eggplant, for example); other times it’s slivers (green beans, red pepper, onion).