I have a confession to make. Out of all the different genres of food, Asian cookery is by far my weakest subject. Since I tend to gravitate more towards Mediterranean flavors, that’s what we typically cook at home. But every now and again, you just get that deep craving for the flavors of the Far East – whether it’s complex, bright Thai food; bold, spicy Korean; or even just the classic flavors of good ‘ol Americanized Chinese take-out.
Earlier this week, I had a bag of frozen stir-fry veggies on hand, along with some chicken thighs, so I decided to try making my own stir-fry sauce (the ready made versions at the store are always so sugary!). Here’s the thing I’ve learned about most stir-fry sauce recipes: they’re usually pretty simple, and it’s up to you to add your own preferred flavors to make them shine. In my case, that meant lots of garlic and chili to make it extra spicy, but you can really do whatever you want. Ginger, orange, mushrooms, Chinese black bean sauce — all great routes to go!
This recipe is so perfect for a weeknight meal, because you can throw in whatever veggies or protein you have on hand, and serve it over rice, noodles, or even something like quinoa if you were being extra healthy. Was it the best stir-fry I’d ever had? No. Was it the best I’ve ever made at home? Probably. I’ll keep working on my Asian cookery! Here’s what I did: Read more »
