As I said once before, I made 24 chicken-y seitan cutlets for Veganmofo this year. One of those meals was this stir fry. There is nothing terribly special about a stir fry. Use your favorite vegetables (or the ones you need to use up), combined with some tofu, tempeh or seitan. But the sauce really makes this weeknight workhorse shine. I love adding sherry and ginger to stir fries and I love lots of sauce. And this really hits the spot.
I Usually dust tofu or seitan in flour and pan fry it ahead of the veggies. When you add them back to the stir fried veggies and pour in the sauce, the flour turns the sauce into somewhat of a gravy. And I'd eat barbed wire if it's drizzled with gravy.
Stir Fry Sauce
3 cloves garlic, minced
2 tbs ginger, grated
1 tsp sesame oil
2 tbs cornstarch
1 1/2 cup vegetable broth
1/4 cup soy sauce
1/4 cup sherry
1 tbs white sugar
When the stir fry is finished cooking, push the veggies & tofu/seitan/tempeh aside. Add the garlic & ginger to the center of the pan. Pour the sesame oil over the top and stir around the center of the pan. Then stir into the veggies. Mix together the remaining ingredients and pour into the pan. Bring to a boil and remove from heat. Stir and serve.
4 Servings: 123 cal (1g fat, 20g carbs, 3g protein)
Pho Show
23 hours ago
Your sauce sounds good. I like adding sherry to my stir fries too, along with lots of garlic and ginger.
it took me SOOOO long to realize the wonders of corn starch, but now that i have, a bag of it is a pantry staple. this sauce sounds perfect! i have some ume plum vinegar that i bought on a whim once and need more ways to use it up - i bet it would be great in a sauce just like this!
That stirfry looks so good and the sauce sounds delicious!
Sound good but looks like a great deal of sodium.