Vegetable Stir Fry-Daytona Photography-Karrah Flores Photography

I LOVE LOVE LOVE good chinese food. The thing about chinese food is that it’s always hit or miss with take out. You can find a great place….if you look hard. I’m one of those people that would rather make my own great food than have to get take out. It always tastes SOOO much better. So when my husband wanted a healthier solution to stir fry, I found this great recipe for a sweet thai sauce.

The veggies you choose are completely up to you. Here is a recommendation of what I would put in my stir fry:

Broccoli
Bell Peppers (definitely one whole green one and one or more of the red, yellow or orange)
Onions (I like doing both green onions and red onions….it adds color and flavor!)
Carrots
Zucchini or Yellow Squash
Chinese Snap Peas
Bok Choy
Water Chestnuts (they are canned, in the “International” section of your grocery store)

Clean the veggies you plan on using, cut them up, and put them aside.

This would be a good time to start your rice. I use Jasmine Rice because that’s what they use in Chinese restaurants. Follow standard rice making instructions stove top or with your rice cooker (a worthwhile investment, I assure you)

It’s time to make the sauce!!!

This recipe was an amazing find from Food.com. I’ve said it before, I am no culinary genius…but I’m awesome at finding great recipes!!! If you look closely, I’ve doubled the recipe and made some adjustments to it….trust me, they are worthwhile adjustments!

I put my ingredients in the pot as I’ve ordered them. Maybe it helps boost the flavor…maybe I’m just a little crazy….maybe a little bit of both…who knows. ๐Ÿ™‚

1 teaspoon crushed red pepper flakes (or more…if you like it spicy)
2/3 cup seasoned rice vinegar (I use Nakano Original religiously…it has the red label)
2 heaping tablespoon fresh ginger, grate (buy one little knob of ginger…it’ll cost you about 50ยข then use a fine cheese grater to grate it)
4 cloves chopped garlic
1/2 cup brown sugar
3 tablespoons reduced sodium soy sauce
1 cup water
5-6 teaspoons cornstarch (depending on how thick you want it)

Whisk together all the ingredients in a small saucepan.

Bring to a boil, whisking all the while until it thickens.

Remove from heat and cool to room temperature.

(The fresh ginger is the key to this recipe, so don’t try substituting with powdered ginger…..I’ve taken advice from this awesome site and now have little packages of ginger stored nicely in my freezer. Cut my prep time down by bunches!!!)

Once you’ve gotten the sauce all done and set off to the side stir fry your veggies in a lightly oiled pan or wok. They don’t need to be cooked long….10 minutes tops just to warm them up. Add your sauce, let them simmer for another 3-5 minutes then serve over rice.

This will be another one of those staples and once you get the hang of the sauce, it’ll be a 30-40 minute meal.

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