Stir Fry Sauce

This is a perfect recipe for when you need a quick dinner. You can stop by the grocery store salad bar, and pick up all the ingredients you need. I usually use carrots, broccoli, mushrooms, bell pepper, and anything else that looks good. A pound of prepped vegetables goes a long way in this recipe. If you want something heartier, you can mix in any protein (tofu, chicken, beef, shrimp).

I like this sauce over bottled sauces because you have more control over the ingredients. I almost always have all of these things on hand, so I just don't see the need to keep a bottle of store-bought sauce.

3 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon cornstarch
1/4 cup ketchup
2 garlic cloves, minced
1 tablespoon minced ginger
1 tablespoon minced green onion

In a wok, stir-fry vegetables over high heat for 4-6 minutes. Reduce heat to medium, add sauce, and cook for 3 minutes more.

--Adapted from Kathleen Daelemans