Stir Fry Sauce

[Jeannine1]

Thought I would share my stir fry sauce for any newbies wanting Chinese Food. I am not real good at measuring - but I just made this & sorta measured.

Sauce:
In a glass measuring cup or little bowl mix: (measures approximate)
3 Tablespoons GF soy sauce
1 Tablespoon Lea & Perrins Worchestershire Sauce
1 Tablespoon Honey
2 Tablespoons water
1 Tablespoon brown sugar
2 Tablespoons Heinz Ketchup
1 Tablespoon Sesame Seed Oil
1 teaspoon Thai Kitchen Roasted Red Chili Paste (or more to taste)
2 teaspoons Corn Starch

Stir the sauce with a little wire whisk.

I make my stir fry in a skillet that I add extra virgin olive oil & a little sesame oil, throw in the meat - if any, I use shrimp, chicken, or pork.
Today I used the tender part of two pork chops, diced Cooked the pork in the oil then added snow peas & one yellow onion cut up, stir until done but still crispy, pour in the sauce & cook a few minutes until it thickens. Serve over rice.

Today I took the rest of the 2 pork chops & seasoned them with fresh herbs & added a chopped onion, & some dried apricots & cooked, covered in the oven till done. I would have added some prunes to the pork chops, but I was out. (lost all my refrigerator stuff in hurricane Rita) I also baked a pan of small sweet potaotes at the same time.

this will be my main meals for most of the week. I will add homemade coleslaw. & of course lots of fruit.

[Jeannine]

xxx

[Linda]

In Canada, Lea & Perrins contains malt vinegar. Here's a recipe I made the other day, and it tasted pretty good. I found the recipe on the internet at this address:

http://www.hungrybrowser.com/phaedrus/m071702.htm#4

Homemade Worcestershire Sauce

1/2 cup apple cider vinegar
2 tablespoons soy sauce
2 tablespoons water
1 tablespoon brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon dry mustard
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon cinnamon
1/8 teaspoon pepper
Place all ingredients in a medium saucepan and stir thoroughly.
Bring to a boil, stirring constantly. Simmer 1 minute. Cool.
Store in the refrigerator.
Makes about 3/4 cup.
Shake well before using.

[Jeannine1]

Thank you Linda for posting that recipe. If anyone cannot get the Lea & Perrins & do not want to make your own - you can just leave it out also !!!!