This time I'm not going to give the actual instructions on the stir fry, because honestly? We've been there, done that so many times. You know the drill, cut your stuff into chunks and add it in based on what the cooking times are.
What I am going to give you is a variation on my standard sauce. This is a simple variation but it was a real hit. Hoisin still forms the base, but orange and ginger are dominant flavours. With the sweetness of the orange I did dial up the amount of chili oil I use, and dialed down the soy sauce to keep things from getting too liquid. The beautiful thing about a good stir fry is just how variable it is. Find your flavours and play from there. Don't be afraid to try new things.
Orange Ginger Stir Fry Sauce
- 2/3 cup hoisin sauce
- 1/4 cup soy sauce
- zest of 1 orange
- juice of 1 orange
- chili flakes in oil
- 3 tbsp minced or grated ginger (a zester is the perfect tool for this)
- a dash of fish sauce
- In large measuring cup or small mixing bowl, combine all ingredients. Stir until mixed. Let sit for 1 hour, use in stir fry.
- If not using the same day, cover and store in the fridge.