HOISIN SAUCE STIR FRY RECIPES

Steps:

• Combine all ingredients in a jar or bowl. Whisk or shake (with a tight fitting lid on the jar) until fully combined.
• Use immediately or store in an airtight container in the refrigerator for up to one week.
• To use stir fry sauce to make stir fry: Heat 1 tablespoon of oil in a large skillet or wok. Add 1 pound of protein (cubed chicken, sliced beef, shrimp, tofu, chickpeas, etc.) and cook until browned and almost cooked through. Transfer the protein to a clean plate. Add 1 more tablespoon of oil and 6 cups of chopped vegetables (broccoli, snow peas, carrots, bell peppers, zucchini, asparagus, etc.) to the pan. Stir fry until crisp-tender. Return your protein to the pan. Add 1 cup of stir fry sauce (this full recipe) and cook for 2 to 3 minutes, until the sauce has thickened, stirring to evenly distribute the sauce. Serve over cooked rice.

Steps:

• Bring a large pot of salted water to boil. Add the rice cakes and cook for 2 to 3 minutes, until softened. Drain and refresh under cold water.
• Meanwhile, make the peanut sauce: In a medium bowl, place the peanut butter, hot water, sugar, garlic and soy sauce, and whisk together until combined. Set aside.
• Heat a large (12-inch) nonstick skillet or wok on medium high. (Check the drained rice cakes. If they are sticking together, rinse them with cold water and gently toss to separate before adding them to the pan.) When the pan is hot, add the neutral oil and rice cakes, and toss to combine. Add soy sauce and stir-fry for 6 to 8 minutes, until the rice cakes begin to caramelize. (If more than a few clump together, add a tablespoon of water at a time and break them up with your spatula.) Add the yu choy and cook for another 3 to 4 minutes, until the greens are wilted. Turn off heat, add the peanut sauce and toss to coat.
• To serve, drizzle with the diluted hoisin sauce, scatter with scallions and finish with sesame seeds.