stir fry - nutrition action
category: [asian]
1/4 cup dry sherry
2 Tbs soy sauce
1 tsp brown sugar
1 tsp chili bean paste (toban djan) or other chili sauce
1 tsp cornstarch
2 Tbs oil
3 cloves garlic
1 tsp minced ginger
2 cups sliced rainbow (?!) carrots
4 cups other slices veggies (zucchini, onion, celery, etc)
2 Tbs soy sauce
1 tsp brown sugar
1 tsp chili bean paste (toban djan) or other chili sauce
1 tsp cornstarch
2 Tbs oil
3 cloves garlic
1 tsp minced ginger
2 cups sliced rainbow (?!) carrots
4 cups other slices veggies (zucchini, onion, celery, etc)
Make sauce: in medium bowl, whisk 1/4 cup water with sherry, soy sauce, sugar, chili bean paste, and cornstarch. Set aside.
In small pot, heat 1 Tbs oil over medium heat until shimmering. Stir-fry garlic and ginger until light golden, 1-2 minutes.
Whisk in sauce, bring to boil over high heat. Cool 1-2 minutes until sauce has thickened.
In large pan over medium-high heat, heat remaining 1 Tbs oil until shimmering. Stir-fry all veggies until they start to char in spots, 1-2 minutes.
Add sauce to veggies and stir-fry until hot, 1-2 minutes.
source: Nutrition Action May/June 2024