(Collaboration) Cherry Teriyaki Style Stir-Fry Sauce
Everyone loves a good noodle bowl, rice bowl, stir-fry and dipping sauce. The bountiful collection of beautiful vegetables, the aromatics, the proteins are all coming together in your wok/pan in a harmonious approach. What brings this "happy family" together (no pun intended) is the stir-fry sauce. I have modified my own dumpling sauce recipe into this flavor-packed stir-fry sauce that will certainly make you the star of your kitchen! I have added Big Dog Sauce Company's Dark Cherry Bourbon sauce along with a couple other ingredients to bring this amazing stir-fry sauce recipe to you! In order to make this, you will need to make a purchase of the Dark Cherry Bourbon sauce by clicking the link to Big Dog Sauce Company previously mentioned. If you are from New England, you may have a local favorite store that just might be carrying this already so be sure to check out the store locater on their site as well! Please note: This is best made the night before
INGREDIENTS: 4oz Soy Sauce (Tamari for GF) 4oz C Rice Vinegar or Apple Cider Vinegar 4oz Big Dog Sauce Dark Cherry Bourbon sauce 2-3oz Honey or Cane Sugar 2 Scallions, finely chopped 2 TB Ginger, finely minced 1 TB Sesame Oil
1 TB Garlic, finely minced Kosher salt and White Pepper - to taste
OPTIONAL: Fresh lime juice and zest.
Add all ingredients to a mixing bowl and stir vigorously. Or for easier approach, prepare your measured/chopped ingredients into an airtight plastic jar or glass container and shake vigorously. Refrigerate overnight for optimal flavor! Bring this to room temperature and shake well before using. Use this as-is for when you are ready to cook up your stir-fry. To make a glaze, gently heat your stir-fry sauce in a small pot/pan and stir regularly to avoid burning. Cook this down a bit and it will start to thicken. *Options: crushed red pepper, gochugaru flakes, sriracha if you are looking for a little heat. This works perfectly for all proteins, vegetables, and tofu.
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