Sweet Orange Stirfry Sauce

For me, stir-fry is one of the easiest meals to whip up.  Cook rice.  Saute some onion, garlic and veggies.  Drizzle a fabulous sauce on it for the finishing touch and you're good.

Every stir-fry is different, too.  A good stir-fry, though, is dependent on two things: good array of veggies and that fabulous sauce.

You can go out and buy a teriyaki or sweet and sour sauce, but it's so easy to make your own and then you also know what's in it.  Double bonus!

For this particular stir fry, I used: 1 onion, some garlic, 1 lb of bok choy cut into 1 inch pieces, 1 cup carrots, 1 block of tofu (pressed dry and cut into little cubes - or you could use a can of drained chickpeas).  I wish I had a carton of mushrooms because I would have added those, too.  Other ideas: spinach, broccoli, water chestnuts, baby corn, sweet corn, snap peas, green peas, green beans...you get the idea.  Any ole veggie will pretty much work.

But this sauce.  Oh man.  Let me tell you, it's so delish and so so easy. It's slightly citrusy but still soy-sauce based which makes it slightly teriyaki-ish.

Anyway, the recipe.

Sweet Orange Stirfry Sauce

• 1/3 cup orange marmalade/jam
• 2 T soy sauce or tamari
• 2 T water
• 1 t powder ginger
• 1 t cornstarch

-- Mix all together in a small bowl and drizzle over the veggies once they're done being sauted/cooked and let everything heat a few minutes.
-- Serve over rice and enjoy!  Sprinkle with sesame seeds if you want.