Sunday’s are a mix of frenzied work trying to get ready for Monday and sitting around trying to soak up the last bits of the weekend. I know those are two opposing ideas, but that’s just how my Sundays go. Continue reading
Ok my meat eaters, this one is for you. A quick no-oven meal that features a simple pork marinaded on top of a salad with roasted corn and shallots. It’s a long title but it isn’t a long meal. Promise. Continue reading
When Adam and I first started dating he was the primary cook for himself and his roommate. He is actually a fairly decent cook, but I would have to say he had two main specialties. One was his mostaccioli and the other was his stir fry. While I liked that mostaccioli (pretty sure he fed my roommates a few times with that dish), I loved his stir fry. More specifically, I loved his stir fry sauce. It was like restaurant quality sauce. Growing up we had stir fry, but we usually used those little packets of stir fry seasoning that you add to water and then pour over the meat and vegetables. So I was amazed when he suggested stir fry and then started making his own stir fry sauce. It’s the little things for me…. Anyway, one of the main ingredients in his sauce was hoisin sauce. I don’t know if you have ever seen or used hoisin, but it isn’t the healthiest thing to be eating. I made it my mission to make my own healthy stir fry sauce without the use of hoisin. After many tries, I think I finally got it down in taste and texture. While it might not taste exactly like restaurant quality stir fry sauce, it comes pretty close and you won’t have to worry about any of the ingredients!
Simple Soy Marinade/Glaze
- 1/4 cup liquid aminos, tamari sauce or soy sauce (coconut aminos would work too)
- 1 tbsp sesame oil
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1/2 tsp chinese five spice
- 1 tsp garlic, minced
- 1 tsp ginger, minced
- 1 tsp tapioca starch
Mix everything except the tapioca starch together. Add in the tapioca starch and whisk until fully incorporated and there are no clumps.
You can use this as a marinade for fish, chicken, or pork. You can use it as a sir fry sauce, just cook your meat and vegetables and then add this sauce in at the end and cook until it has thickened up. You could also use it as a glaze. Just heat the sauce up in a small sauce pan over medium high heat until it thickens and then pour it over whatever you would like. You can make this ahead of time just store it in an airtight container in the fridge.
Also, if you guys have any requests for recipes that you would like to see on the blog, let me know in the comment section! I want to make sure that you are getting what you need/want from this blog, so please tell me. Have a great weekend!