Is it just me, or is time passing by really quickly? I can’t believe that we’re almost in the middle of May! I feel like I blinked and the year is nearly half over. But, a lot of great things have been accomplished so far this year (like going to Florida for a work conference, making it through my first Bikram class after a hiatus for more than a year, and finding an awesome room mate) so really, there’s no need for me to complain.
The only real thing I have to complain about are my allergies. Those damn dandelions that grow on every inch of land in my neighbourhood are dying and thus, their white little fluffiness is flying around everywhere. Granted, since I’ve started eating better they aren’t as severe as before. Still, I wake up in the morning feeling groggy and exhausted. Sometimes it takes me a minute to remember whether or not I went out drinking the night before or not. Yeah, it’s that bad.
Today’s post isn’t about allergies or amazing trips to Florida, it’s about making a kick-ass stir fry! Last week, I shared with you a recipe for a Thai inspired stir fry and this week, I’m raising the bar with this little diddy, an Asian inspired stir fry with homemade tereyaki sauce. You’re welcome!
Maybe even hearing the word “home made” is making you cringe. Are you conjuring up images of an old 1950’s house wife slaving away in her kitchen for hours? Don’t. This recipe is super easy and super delicious. Not only that, but you know exactly what you’re putting into your sauce.
Ginger is key for this recipe. It adds a bit of heat and just enough zing to make your mouth water for more. You can even use it as marinade for chicken or beef. I wish I thought of that before! But it’s still amazing either way.
Ingredients – The Sauce:
- 1/4 cup of Bragg’s Liquid Aminos
- 1/8 cup of apple cider vinegar
- 1/4″ piece of fresh ginger, peeled and minced (or grated)
- 3 tbsp of agave or honey
- 1 to 2 cloves of garlic, minced
- 1/4 cup of water
- 1 tsp of corn starch
Combine all of the ingredients, except for the cornstarch, in a small sauce pan.
Cook on medium heat and stir rapidly with a whisk until the mixture has boiled (about 3 minutes or so).
Then, add the cornstarch and mix it in until the liquid thickens. Voila, done!
Add to your stir fry or use as a marinade for meats.
For my stir fry, I used water chestnuts, carrots, broccoli, green onion and chilli flakes to add some heat. I had some leftover quinoa so I mixed that in with my stir fry. Delicious!