I’ve had this Chinese stir-fry sauce bookmarked for like a year. I finally decided to put it to use on some vegetables I needed to use up. And it turned out so well! It particularly enhanced the zucchini, which I’m always a little picky about.
1 cup baby carrots, sliced into small rounds
1 large zucchini, diced
about 4 oz crimini mushrooms, diced
1 tbsp cooking oil
About 3 tbsp Chinese stir fry sauce
1 tbsp fresh ginger
salt, to taste
Heat oil in pan. Add veggies and ginger and season with salt. Sautee about 5-6 minutes.
Add 3 tbsp stir fry sauce. Cook another three minutes or so until sauce is thickened and incorporated and veggies are cooked.
Chinese stir fry sauce
¼ cup soy sauce
¼ cup Tamari
½ cup oyster sauce (hoisin sauce to make veg)
¼ cup Chinese wine
¼ cup cornstarch
1 tbsp sugar
2 tbsp sesame oil
1 tbsp ground white pepper
Mix ingredients together in a Mason jar. Store in fridge