Stir Fry with Sautés

Stir Fry Sauce

1. Place all ingredients into a small saucepan and simmer over low heat until sugar is dissolved; set aside

Stir Fry

1. Heat 2 Tbsp oil in a large sauté pan or wok over high heat; add Ensemble Sautés, onions, pepper, carrot and sauté, tossing often, until the vegetables are slightly tender
2. Add in stir fry sauce, water chestnuts, bamboo shoots and peas; toss until hot and the snow peas are bright green
3. Mix cornstarch and cold water to form a slurry; pour it over the stir fry and toss constantly until the sauce becomes thick and coats the Sautés + vegetables
4. Serve alongside steamed white rice or Chinese wheat noodles

Stir Fry Sauce

• 6 ea garlic cloves, minced fine
• 3 Tbsp fresh ginger, minced fine
• 2 Tbsp dark soy sauce
• 2 Tbsp light soy sauce
• 2 Tbsp Shaoxing cooking wine (or substitute mirin)
• 1 Tbsp sesame oil
• 2 Tbsp brown sugar

Stir Fry

• 3 lbs Ensemble Sautés
• 1 ea onion, sliced
• 1 ea green pepper, sliced
• 1 ea carrot, peeled and sliced
• 8oz can sliced water chestnut
• 1 cup sliced bamboo shoots
• 2 cups fresh snow peas or snap peas
• 1 Tbsp cornstarch
• 2 Tbsp cold water