In Home Cooking/ Vegan

Homemade Stirfry Sauce {Easy and Kid Approved!}

When I met my husband, my nickname became “Bunny”. 
Save the jokes people.
He lovingly referred to me as “Bunny” simply because if he lost me when I visited his parents house, where he lived at the time, I could be found holed up in his parents abundant vegetable garden, chomping away on cucumbers and pears and whatever else was looking delicious and ripening in the summer sunshine.
Thankfully we have passed on my bunny nibbling ways to our children, which means we now enjoy veggie filled stir frys as  a famjam on the regular.
But, it hasn’t always been THAT easy.
Through the years we have gotten more creative with our veggie choices and have branched out from the beginning days of simply steaming up kid approved broccoli and carrots.
 Today, some of our favorite veggies for stir frys include red peppers, zucchini, red onion, baby spinach, chickpeas and thinly sliced baby carrots with a side of basmati rice, cilantro and roasted peanuts for garnishing.
I like to think that the reason our children like an array of vegetables isn’t because of our awesome parenting but because I found a deliciously magical stir fry sauce that will make any unknown vegetable taste too perfect not to try.
Because  I have known the “eat your vegetables!” struggle, I want to share with you the stir fry sauce of this century that will have you singing, “My stir fry brings all the boys to the yarrrrrdddd” and other lyrically changed ballads that your children wont understand, but will have you feeling very clever.
 So without further ado
Moms, this one is for you.
Combine the following in a mixing bowl:
2/3 cup coconut milk
2+1/2 Tbsp. fish sauce (vegetarians/vegans: substitute 2 Tbsp. Thai Golden Mountain Sauce OR 2 Tbsp. soy sauce)
3+1/2 Tbsp. fresh lime juice
1+1/2 Tbsp. soy sauce
1/3 to 1/2 tsp. dried crushed chili (chili flakes)
2+1/2 tsp. brown sugar
NOW, go pat yourself on the back and get your camera ready for tonight’s dinner when your adorable and picky babies try vegetables that you don’t even like.
For real. GO.
 Combine your sauce on top of your choice of sauteed veggies and proteins and dig in.
PS: If you make a double batch, just freeze the remaining in a freezer safe Ziploc and put in your freezer. A quick weeknight meal has now never been easier.
 Now you will have “Bunnies” of your own. 
Just in time for Easter. 😉

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