About two years ago on one of my many excursions to IKEA, I saw a $7 wok.
“What the heck would I do with a wok,” I said to myself followed shortly after by, “but it’s only $7!” (this is how I convince myself of buying many things…)
Turns out, I would do a lot with this wok.
I love stir frys. On any given night I can open my refrigerator and find a plethora of veggies to toss in a stir fry. This week that included two key ingredients from the csa: pak choi and Japanese beets.
Plus, there is a sauce for either lover: sweet or spicy.
For the stir fry- cut up any veggies/meat you have in your refrigerator. I tend to be a poor stir fryer in the sense that I will just toss everything in the wok at the same time (unless I have chicken- it goes first) and cook it up that way. Since I am bad in this way, I suggest you check out an article such as this one. I don’t want to lead you down the wrong stir fry path…
- 1 tablespoon canola oil
- 1 bunch green onion
- 1 teaspoon grated ginger
- ¼ cup mandarin oranges
- ¼ cup ketchup
- ⅓ cup rice vinegar
- 1 clove minced garlic
- 1 teaspoon red pepper flakes
- ¼ cup sugar
- ¼ cup veg broth
- 2 teaspoon cornstarch
- In a sauce pan, heat oil over medium heat. Add onion and saute until onion is slightly tender (4-5 minutes.) Combine ginger with onion and continue to cook for one more minute. Take oranges, rice vinegar, ketchup, garlic, red pepper flakes, and sugar- add to pan. Stir and heat through. In a separate bowl, whisk together broth and cornstarch to dissolve. Pour into onion mixture, stir, and bring liquid to a boil. Let boil for another minute or until sauce has thicken slightly.
- Remove from heat and use as a dipping sauce or as a stir fry sauce.