I’m not doing so well with posting everyday, but things are getting a little less crazy around here, so I should have more time for cooking very soon. Maybe I’ll just have LuKi MoFo at some point.
I live about 30 miles from work, and some days, with traffic, it can take almost 2 hours to get home. So, by the time I get there, I’m ready to eat immediately. I try not to eat too much processed stuff, but some nights I end up falling asleep face first on the sofa with my hand in a bag of Snapea Crisps. If I’m lucky, by the time I’ve woken up, our dog will have left me a few.
Most nights, though, I at least attempt to make something nutritious, if not fancy. I do use a lot of pre-washed and cut produce during the week because it is really nice to be able to open up a bag, dump out some greens, and have dinner on the table in under an hour.
A few nights ago, I came home and wanted some sort of sesame protein, noodles, and a side of greens. I ended up making soy curls with a sweet/spicy soy sauce, adding chopped chard and red peppers, and serving everything up in less than an hour from the time I walked in the door. That time included petting and calming down the dogs, looking for a recipe for sauce before just making one up myself, and enlisting my husband to help with some of the chopping.
As with most dishes, I generally don’t use recipes, but here is a general guideline for the sauce I used. I tend to use a variation of this in most asian-style stir fry dishes I make. It provides a nice balance of sweet, tart, and tangy, and if you reduce it, it glazes up pretty nicely without cornstarch.
Infinitely Adaptable Stir-Fry Sauce
1/4 cup low-sodium tamari
1/4 cup orange juice
2 TBS rice wine vinear
2 TBS dry sherry,white wine, or mirin
3 TBS brown sugar or agave nectar
2 cloves garlic
1 rounded TBS ginger
1 tsp chili garlic paste
2 tsp sesame oil