Two Classic Stir-Fry Sauces!

Stir-frying a meal is so quick, easy and healthy!

Choose the type of meat your prefer and 3-5 diferent types of vegetables.

For the recipe pictured, I used top sirloin, broccoli, bell peppers, mushrooms and water chestnuts.

Prior to cooking, I salt the meat, slice it into bite size pieces and allow it to come to room temperature (about 30 minutes) this will help the meat to cook more evenly.

Next, wash and cut vegetables into bite sized pieces. Set them aside.

Prepare sauce which will be used in the final minutes of stir-frying. Below are some of my basic sauces. Depending on your preferences, minced garlic, onion, red pepper flakes, garlic chili sauce and other spices can always be added too. Note: depending on how many servings you are preparing, sauce recipes may need to be doubled, or more.

After preparing one of the sauces below; warm the wok to medium temperature with 1-2 tablespoons of olive oil. Add vegetables and allow to cook until tender, remove from wok. Set aside and keep warm. Next, add a little olive oil and the meat. Add minced garlic if you like, cook until almost at the point you would like it to be. Add vegetables back into wok, pour sauce in and combine. Allow to simmer for 2-3 minutes. Sample and decide if any other seasonings are needed. Serve hot with Jasmine or brown rice, or what ever side you might enjoy!

Garlic Stir-Fry Sauce

Makes 1/2 Cup Sauce. Roughly 4 Servings

1/3 cup reduced-sodium chicken broth (or beef broth if using beef)

1 tablespoon reduced-sodium soy sauce

4 garlic cloves, finely chopped or minced

2 teaspoons grated ginger root (or 1 tsp. dry ginger)

2 teaspoons corn starch

1 teaspoon sugar

2 teaspoons water

Mix broth, soy sauce, garlic and ginger root in small bowl. Mix corn starch, sugar and water; stir into broth mixture. Pour into wok and combine with vegetables and meat when they are just about finished cooking. Simmer for a few minutes to allow the sauce to thicken. *Always taste the sauce and make adjustments to your preference.

Easy Sichuan Sauce

Makes 1/2 Cup Sauce. Roughly 4 Servings

1/4 cup reduced-sodium chicken (or beef) broth

1 tablespon hoisin sauce

1 tablespoon reduced-sodium soy sauce

1 tablespoon chile puree

2 teaspoons rice vinegar

1 teaspoon grated ginger root (or 1 tsp. dry ginger)

1/2 teaspoon ground cayenne pepper

Shake all ingredients in a tightly covered contrainer until well mixed.