Awesome Stir-Fry Sauce
Andy Anderson !
This sauce is simple to make (I usually double or triple the recipe) and, if tightly sealed, will store nicely for weeks in your fridge.
It is the perfect combination of sweet with a nice clean kick. I use it for beef, poultry, pork, and fish… It’s my go-to sauce for anything stir-fry, and all my guests heartily agree.
So, you ready… Let’s get into the kitchen.
1/2 corange juice, freshly squeezed
1 Tbsptamari sauce
1 tsphoisin sauce
1 tspginger, freshly minced
1/4 tspcrushed red pepper flakes
1/4 tspsalt, kosher variety