Sweet and Sour Stir-Fry Sauce

I don’t ever remember my mother making a stir-fried meal when I was growing up. Guess it just wasn’t part of the New England Puritan dinner repertoire in those days. But my husband bought me a wok before we were in college, and stir-fries have become a weekly, and at times almost daily, meal ever since.

sweet and sour stir-fry sauceI often suggest stir-fries in my classes, because they are a great way to get more veggies in your diet. But the one thing that hangs many people up is; “what to use for a stir-fry sauce?” Of course there are lots of options on the grocery store shelves, but they are pretty pricey and usually nothing more than high fructose corn syrup and some artificial colorings.

Over the years I have developed a few standard sauces; a tangy/hot sauce, a homemade teriyaki sauce, a mustard/orange sauce, and a Mediterranean style herb sauce. But the family favorite, hands down, is this simple sweet and sour sauce.

In the photo above, the stir-fry uses tempeh, bok choy, carrots, bell pepper, pea pods and asparagus. Do you have a family favorite homemade stir-fry sauce recipe?

Recipe:

  • 3/4 cup vegetable broth
  • 1/4 cup red wine vinegar
  • 3 Tbsp brown sugar
  • 3 Tbsp low-sodium soy sauce
  • 1 Tbsp corn starch

Combine all ingredients. Add to stir-fried mixture. Bring to a simmer and stir gently until slightly thickened.

 

 

 

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About the Author

Renee Pottle, an author and heart-healthy educator, loves to explore and write about the Mediterranean Diet. She blogs at SeedToPantry.com and HestiasKitchen.com.

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