Stir Fry Sauce

Add all ingredients to 1gal zip lock bag

Whisk together and then zip pouch closed and basically smush/blend the shit out of it until it is smooth and all ingredients have become incorporated.

At this point its done, the sauce will thicken after getting added to heat during cooking. What I do is take this concoction and pour it into an old vinegar bottle or some other such receptacle and refrigerate it to save for later.

If desiring a marinade then repeat process in same bag and add your selected meat to it at the end and refrigerate for at least 12 hours.

I will create another recipe for the actual Stir fry I am going to make tomorrow but if you cant wait...

After you have cooked your meats and veg hollow out a hole in the middle of the mixture in your Wok. Pour in half of the contents of this sauce and allow to simmer (thickening sauce) then toss your stir fry and enjoy over your choice of noodle or rice.

I will also be making a recipe for fried rice tomorrow. (P.s. cook your rice a day in advance)