Stir Fry!

This stir fry sauce is the perfect combination of spicy, sour, sweet and salty. Add in whatever vegetables and protein you like for a delicious meal. When I made it I used a pound of cubed firm tofu along with vegetables such as broccoli, cauliflower, garlic scapes, pea pods, and some greens. I served my stir fry with a side of kale sauteed in sesame oil.

Stir Fry Sauce
1/3 cup good stock (veggie or chicken stock work best)
1 tbsp fish sauce
1 tbsp soy sauce
1 tbsp lime juice
5-7 cloves of garlic, minced
1 tsp honey (you can also substitute brown sugar or agave syrup)
2 tsp corn starch dissolved in 2 tbsp water
1 tbsp Sriracha (or 1 minced chili), adjust this amount depending on how spicy you like your dish.

Assembly
Add all ingredients except the garlic and corn starch mixture into a sauce pan on medium-high heat. Stir sauce until it begins to bubble, then reduce heat to medium-low. Add the minced garlic and the corn starch mixture. Stir continuously until the sauce thickens slightly. This will take somewhere around one minute. Taste the sauce! Add more of your favorite ingredients if you prefer the flavor to be more salty, spicy, sour or sweet.

A note about making a great stir fry: The golden rule is to have all of your prep work done before you start to cook anything. Make sure that your meat and vegetables are completely chopped! This will help to avoid scrambling around to complete a task while your food over the heat gets too crispy. The second rule is to add your vegetables in order of cooking time. Cook your protein (meat, tofu, etc) first, and remove it from the pan. Then add the veggies that take the longest amount of time to cook, like broccoli, should be put in first, and the veggies that take the least amount of time (like greens) should be added last. Finally add your tofu or meat back into the wok, and now it will be time to add your sauce! Heat everything through, and voila! You are ready to serve an amazing dish.