mary (shrinkingmary) wrote in vegancooking,

stirfry with cilantro lime soy sauce.

this is one of my all time favorites, and even if you dont like these veggies you can use this sauce with practically anything, its awesome, i promise!

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cilantro lime soy sauce:

1 clove garlic
2 fresh thai bird chilies and/or
1 teaspoon ground chili paste, or to taste
1 inch piece of ginger, peeled and minced
2 tablespoons finely chopped fresh cilantro
1/4 cup soy sauce
2 tablespoons fresh lime juice with pulp
3 tablespoons water
2 tablespoons of sugar

place garlic, chilies, chili paste, and ginger in mortar and pound in to a paste. transfer paste in to a jar with a tight lid and add remaining ingredients. mix well until sugar is dissolved. may be stored in fridge up to 2 weeks.

when i make this i omit all the chilies and instead use a teaspoon of "chili sauce with garlic" (the only asian chili i could find in this hick town)and it isnt spicy at all. i also use cilantro and ginger that comes in tubes to make life easier. i dont use the mortar either i just combine them all in the jar and it works out fine. This recipe is from "The Best of Vietnamese and Thai Cooking" by Mai Pham (not a vegan book, fyi).

Stirfry: (obviously you could use this sauce however you want, but this is how i usually use it.)

1 block tofu
1/2 cup carrot
2 yellow squash
2 zucchini
1/2 cup broccoli crowns

In a frying pan i use 1 block of cubed tofu and fry over medium heat until golden, then add about 1/2 cup chopped carrots and 1/4 of the sauce and cook for 3 more min. Then add 2 diced yellow squash and 2 diced zucchini and and another 1/4 of the sauce and fry for maybe 5 min more. Then add 1/2 cup chopped broccoli and another 1/4 of the sauce and fry for 3 more min. Drain out the liquid and serve with the remaining 1/4 of the sauce as an optional topping. Even my supper picky hubby scarfs this down.

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Tags: condiments-sauces, stir-fry
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