Double (or triple) the stir-fry sauce so you can always have some on hand for a quick, but satisfying meal.
Author:Mary Leir
Ingredients
Scale
Stir-fry Sauce
1 inch fresh ginger, chopped rough
1 teaspoon sesame oil
1/2 tsp. Better than Bouillon No Beef Base
3 tablespoons rice vinegar
3 tablespoons chinese cooking wine (shaoxing wine)
1/2 cup vegetable broth
4 tablespoons soy sauce
2 tablespoon lime juice
1 tablespoon honey or brown sugar
1 teaspoon – 1 tablespoon Sambal Oelek chili paste (depending on how spicy you want the sauce)
1 tablespoon cornstarch (optional)
Other Ingredients
1 cup cooked white rice per serving
4 pak choi leaves per serving
1/4 onion per serving, french cut
1 clove garlic per serving, minced
1 tablespoon peanut or other high heat oil
radish for garnish, julienned
unsalted peanuts or unsalted roasted cashews for garnish
Instructions
In an immersion blender beaker, add all of the stir-fry sauce ingredients and blend. This easily minces the ginger – no need to peel either. Transfer to a glass storage jar.
Start the rice and cook according to rice cooker or package instructions.
Using a sharp knife, separate the pak choi stems from the leaves. Set the greens aside. Cut the stems into 1/2 inch pieces. Chiffonade the leaves into 1 inch ribbons.
Heat the peanut oil over medium heat. Saute the onions and pak choi stems for 5 minutes. Add 1 – 2 tablespoons of sauce per serving. Stir to coat evenly. Add minced garlic and pak choi leaves. Cook another 2 – 3 minutes until the leaves wilt.
Serve over cooked rice and garnish with julienned radishes and peanuts or cashews.