G. G. Stir-fry

I seem to cook what I crave, and I seem to crave two main food categories: Southern and Asian. I know I started this blog to help me deviate from the same ol’, same ol’, but I couldn’t help myself. I had a c(r)aving*.

Last night I made a basic Asian stir-fry with cremini mushrooms, baby broccoli, and sliced seitan. You can make your stir-fry with whatever mixture of vegetables and meat analogs you’d like, but my recommendation is to stick with three or four ingredients, each of a different color. Limiting yourself to three or four not only makes prep easier, but it also prevents flavor mush. You want each ingredient to add, not take away, from the stir-fry you’re making.

Here is my recipe for a basic, delicious brown sauce. It has a lot of garlic and ginger, so KristinAthena nicknamed it G.G. stir-fry.

G.G. Stir-fry Sauce

1 cup vegetable broth
1/8 cup soy sauce
2 Tbsp. arrowroot powder or cornstarch
1 packed Tbsp. ginger, peeled and minced or grated
1 Tbsp. (2-4 cloves) garlic, pressed
Red pepper flakes**
Crushed black pepper**

Combine all ingredients in glass measuring cup. Stir before pouring over cooked stir-fry ingredients. Bring to boil, reduce heat, stir occasionally. Ready to serve when thick.

**If you want, instead of mixing the red pepper flakes and crushed black pepper in the sauce, add it to your stir-fry ingredients while they cook and turn brightly colored.

*One of my favorite geographers, Allan Pred, used to write the most beautiful articles/books using words marked with parentheses like that. His work was like poetry.

This entry was posted on Wednesday, September 3rd, 2008 at 9:18 pm and is filed under Seitan, Stir-fry. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.