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Veggie Stir-Fry Sauce Recipe

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This recipe for Veggie Stir-Fry Sauce, by , is from McMillan Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tammy Wilson


4 T soy sauce
2 T peanut butter
1 T molassas
2 tsp rice vinegar
1 clove garlic
2 tsp sesame oil
1 tsp hot pepper or Thai chili sauce
1/8 tsp pepper
1 T gingerroot

1 T cornstarch
2-3 T water

A mix of whatever veggies
Rice or quinoa

Whisk the sauce ingredients together and let stand.

Cook rice or quinoa.
Chop whatever veggies, stir-fry style.
Separate them into two categories - hard and soft.
Heat more sesame oil in the wok.
Stir fry hard veggies first for 5 min or so before adding soft ones.
Add sauce and continue stir-frying to coat.

Mix cornstarch with enough water to make it pourable.
Add to veggies and cook until sauce is clear.
Serve over rice or quinoa.

If you are adding meat, stir fry the meat first, with a little sesame oil.
Remove it from the wok.
Proceed with the rest of the veggies.
Add the meat back in until it is heated through. Serve.

Personal Notes:
Personal Notes:
You might have left over sauce if you are making a small stir-fry (Matilda), or if you double the batch. I deliberately make lots because it is a bit of a pain in the butt to make, and then freeze it in the large ice cube tray thingy that one of someone gave me to freeze baby food in, back in the day. Then I just melt it in a small pot and dump it into the stir-fry at the end. Personally, I make use of the frozen Thai chilis to heat up my portion a little more.




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