Anyone can throw some veggies in a wok and call it a stir fry, but truly, it's the sauce that'll make or break ya!
The FRY: On a simple bed of rice laid a concoction of fresh from the garden snap peas, green beans, onions and, of course, the z-word. Accompanied by the store-bought (another swear) mushrooms and red and green peppers.
The SAUCE: After trying generic sauce after generic sauce, I decided it's time to experiment. I discovered Hoisin Sauce (vegetarian version) which is a very fragrant, almost pungent, rich colored, salty yet sweet mixture. Also, rice vinegar: sweeter and more mild than your average vinegar, think acidic.
Finally, peanut butter to balance out the saltiness of the others. Chunky was all I had on hand. I started with a dash of olive oil and 2 cloves of minced garlic. To the Hoisin base, I added a dash of the rice vinegar and whisked in the peanut butter.
A fairly small amount of the mix will do, just add a bit at a time and taste lots!
No comments:
Post a Comment