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The recipe for the sauce comes from The Wooden Skillet, as the simplest of the available options when I wanted a simple sauce for a very Americanized stir-fry. Turning this sauce recipe into a meal goes like this:
Ingredients
Sauce: the quantities in parentheses are how I made it for a family-sized meal.
1 (or 1 1/2) cups water
1 (or 1 1/2) tsp sesame oil
1/4 cup (or 1/4 + 2 tbsp) brown sugar
1/2 (or 3/4 cup) soy sauce
1 (or 1 1/2) tsp honey
2 tsp (or 1 tbsp) minced garlic, or 4 (6) cloves, or 1/2 (or 3/4 tsp) garlic powder
1/2 – 1 tsp (or 1 tsp) minced ginger, or 1/8th tsp or less ground ginger (the conversion ratio is 1/4 tsp ground to 1 tbsp minced)
For slurry, 2 tbsp cornstarch mixed with 1/4 c cold water.
Plus,
2 lbs of pork tenderloin, chicken or other probably whatever meat is in your freezer, cut into pieces
2 lbs frozen vegetables such as green beans. My husband’s been asking for more vegetable variety so I might try carrots next time.
Optional: sliced onions
Method:
Optionally, cook the vegetables in the microwave according to package directions.
Brown the meat in an extra-large skillet with a little oil (or cooking spray if using a stainless steel skillet), in batches. If using onions, saute these until softened.
While the meat is cooking, combine the sauce ingredients. Add these to the skillet. If you haven’t cooked the vegetables already, cook these in the sauce. (As you can tell, I don’t believe in crisp-tender; I like my veggies soft and pretty nearly over-cooked).
Add the slurry to the sauce to thicken.
