Stir fry sauce

We have been missing stir fry in our diet. Some things have been given up due to what they are made of (soy) or where they are from (rice).

We decided it was time to do something about it.  A little research and we came up with organic rice from the California(close as we have found to us yet) and used a combination of recipes to make our own soy sauce substitute.

We refer to it as a stir fry sauce because it is not soy sauce but a nicely flavored option considering how we want to eat. Some use black strap molasses, I opted for what was in the cupboard; some used different vinegar but again, I went with what I had. There are lots of ideas on it so just go with your gut and try something, worst case scenario is you pour it out.

ready to freeze
ready to freeze
  • 4 cups stock(chicken/beef/vegetable)
  • 2 tsp apple cider vinegar
  • 2 tsp balsamic vinegar
  • 2 tsp molasses
  • 1/2 tsp ginger powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp ground black pepper

Combine all ingredients in a pot and reduce to approximately 1 cup of liquid. Pour into ice cube tray, freeze, and seal in freezer bag for convenience.

It should keep about a week in the fridge if you want to use it that way.

You can add salt if you wish but remember it is going to reduce quite a bit, so go easy.

Now back to the kitchen and catch up on restocking the spice cupboard. We have run out of: Italian spice, Ranch dry mix, Ketchup, Taco seasoning.


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