For those of you who haven't heard, Ben and I really like to make stir fry. Last night was yet another winner, so I'm going to log our latest updates to the standard recipe:
In addition to the usual vegetables (carrot, broccoli, mushroom, green pepper) we added a thickly sliced white onion. We added the onion midway through the cooking so that it wouldn't get too soft.
For the sauce, I borrowed the formula from one of the Moosewood's stir fries:
1 Tablespoon grated ginger root
1 1/2 teaspoons sugar
1 teaspoon Chinese chili paste
2 Tablespoons soy sauce
1 Tablespoon white vinegar
1 teaspoon cornstarch
Mix the sauce together and stir in with vegetables when they are just about done cooking. Note that this time we grated the ginger; in the past we have minced it, but I think grating worked much better because it released some of the ginger juices.
The sauce was perfect--the best we've made so far, in my opinion. The added onion worked really well in this slightly sweet stir fry. This might be the last blog post we'll be making, because Ben and I have decided that we are going to eat this exact stir fry for all of our meals from now on.
I really love to cook stir fry recipe because every time I cook it, I enjoy it so much. And for me, that was the best recipe that I cook easily. Thanks for that recipe that you share.
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