Oyster sauce: Oyster sauce is the base of almost ever stir fry sauce and bumps up the savory umami character.Use low sodium so your recipe isn’t too salty. Soy sauce : Grounds the sauce with its salty depth.You may substitute with 1 teaspoon ginger powder added directly to the sauce. Ginger: One tablespoon freshly grated ginger adds another spicy, zingy depth to the sauce.If you are in a bind, you can add 1 teaspoon garlic powder to the sauce, but fresh is so much better! Garlic: This recipe calls for 6 cloves of garlic to earn the title “garlic stir fry sauce.” You are welcome to use more or less depending on your personal preference.Bell peppers: You can swap in any desired veggies but I love bell peppers for their crisp tender crunch alongside the cashews.Green onions: You will use one bunch of green onions – the white parts stir fried with the ginger and garlic, half of the green parts added to the sauce and the rest for garnish.
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