For Christmas in 2022, E gave me a copy of this really excellent cookbook called The Vegan Chinese Kitchen. I’ve learned a lot from it, but the “recipe” I use most is a stir-fry sauce ratio: one part soy sauce to one part oyster sauce (I’m a Lee Kum Kee loyalist for both). It’s great plain, or you can mix it with aromatics, chili oil, black vinegar, etc. For the two of us, I usually end up using 1 Tablespoons each, but it really depends on what’s in the stir-fry and how hungry we are.
Tonight it’s carrots, leeks, rice cakes, and frozen broccoli. Frozen vegetables tend to release quite a bit of water in a hot pan, so I’ll slurry in maybe 1/2 teaspoon corn starch to ensure the sauce stays saucey. I think I’ll add some chopped ginger and garlic, as well as a crushed erjingtiao chili and lots of peanuts. I went to the garden looking for green onions this morning and found that the ones we planted last Fall are blooming, which is pretty exciting both because their flowers are absolutely beautiful and because the tiny petals make a perfect frilly little garnish for stir-fry.