One of the easiest ways to increase your vegetable consumption is to add a stir-fry to your weekly meal plan. But pass up the shelf-stable bottles with the ingredient lists you'd rather ignore, and create your own ready-to-go, sauce-sweet ginger goodness. This recipe makes enough suace for three batches of stir-fry.
♥ 1/3 cup Bragg Liquid Aminos or tamari
♥ 1/4 cup pure maple syrup
♥ 2 cloves garlic, minced
♥ 2 tablespoons mirin (Kittee note--I subbed white wine)
♥ 1 tablespoon finely grated fresh ginger
♥ 2 teaspoons blackstrap molasses
♥ 2 teaspoons toasted sesame oil
♥ 2 teaspoons fresh lime juice
♥ 1 1/2 tablespoons arrowroot powder
What You Do:
1. Combine all the ingredients, except for the arrowroot powder, with 1/2 cup water in a small airtight container. Shake it to mix well. Store in the fridge for up to 2 weeks.
2. When you're ready to make a stir-fry, in a small saucepan, just before you turn on the heat, mix sauce and arrowroot, using 1/2 tablespoon of arrowroot powder for each 1/2 cup of sauce. Stir until all the lumps are dissolved. Bring the sauce to a boil over medium heat and cook until it thickens.
3. Saute your favorite VIPS--very important plants (e.g., mushrooms, bell peppers, broccoli, bok choy, watercress, cashews, mung bean sprouts). Once everything is heated through, pour the sauce over your veggies and stir until everything is coated and glistening in all that goodness. Serve warm.
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