Last night's dinner was truly an exercise in using up odds-n-ends -- 3/4 of a package of leftover tofu, some broccoli and green onions, and just about every other leftover veggie I had lingering in the fridge, including red onion, ginger, garlic, cabbage, white button and shiitake mushrooms, celery, carrots, and red bell pepper!
Between stir-fry and beans and rice, it has been a week of brown rice for me.
I made my sauce from scratch, too -- here's the recipe:
1/4 cup soy sauce
1 tsp cornstarch
1 tbsp rice vinegar
1 1/2 tsp chili-garlic sauce
1 tbsp tomato paste
1 tbsp toasted sesame oil
I just combined everything, and then added it to the wok at the last second, folding everything together until the sauce thickened and coated the veggies nicely. It didn't seem spicy at first, but it "caught up" with me halfway through the meal. I don't really like commercial stir-fry sauces, since they always seem too sweet and/or too salty for my tastebuds, so I have been playing around with making my own. This one was a super-success! I think I will keep the sticky note I jotted the ingredients on next to the scrap of paper I have written my homemade pasta sauce variations. :) More stir-fry in the future!