Baby’s got sauce
My baby got sauce
Your baby ain’t sweet like mine
She got sauce
Your baby ain’t sweet like mine
She got sauce...
Sorry, couldn’t resist a little G Love and Special Sauce reference here.
James is currently
experience one heck of a bout of separation anxiety. Poor little guy; Chris and
I need to carry him constantly or he screams. He screams and wails and flails his
arms and doesn’t breathe for 5 seconds. It’s a pretty rough scene, but soon he
won’t want us to hold him at all, so I try to empathize while I do everything
with one hand, like cooking and buttoning a shirt and putting on make-up — you
get the picture; so dinner prep needs to be minimal and all done with babe on
hip. Hence, stir-fries.
I have been working on and
perfecting my go-to stir-fry sauce. We try to have some stir-fried greens
(mustard, Chinese broccoli, kale, arugula, spinach) and a lean protein with
brown rice (or my favorite pure-white, no-whole-grain-here jasmine rice) once a
week. This is in no way authentic, but it is complex, crowd-pleasing and pantry-friendly.
Ingredients
2 tablespoons tamari or
low-sodium soy sauce1 tablespoon fish sauce
2 tablespoons water
1 tablespoon raw sugar or brown sugar
½ a lime, juiced
½ tablespoon roasted red chile paste
2 cloves garlic, grated on a microplane
1 thumb-sized knob of ginger, grated on microplane
½ teaspoon cornstarch (optional)
Directions
Combine all of the ingredients in a bowl, whisk to break down sugar and chile paste.
Pour onto stir-fry ingredients once they are browned and fully cooked. Cook for 1 minute, until slightly thickened and glossy. Serve hot.
Happy eating, -s.
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