Today, I finally took a trip through San Fran’s Chinatown to check out all the grocery stores lining Stockton. I know my NYC friends are going to hate this, but since the first time I saw it, I really think San Fran puts New York’s Chinatown to shame. On my mini-culinary trip, I noticed crispy-fried shellfish shells, all kinds of packaged noodles, spicy sesame oil, and a lot of fresh produce for under 75¢/lb.
Surrounded by all the goodies, I was reminded of my favorite stir-fry sauce/marinade recipe. Not only is it supertasty, it’s extremely versatile and you can use it with whatever protein you happen to have on hand. G and I make stir fry a lot at the end of the week when we want to use up whatever produce is still left over before it goes bad.
Some suggested ways to use this recipe:
1. As a marinade for white fish. Orange roughy, tilapia, or halibut would all work. Serve over wilted spinach.
2. As a marinade for your stir fry protein. I’ve used both chicken and tofu and they are equally delicious. If you like tofu, that is, and I do. A lot.
3. As a sauce to flavor your veggie stir fry. If you’re skipping the protein, throw this in over your veggies right before you’re ready to take them off the flame and just heat through. This makes sure the sauce doesn’t just burn off during cooking.
The BEST Stir Fry Marinade
1/3 cup dry cooking sherry
3 tbls. soy sauce
2 teas. sesame oil (use chili sesame oil for kick)
1/4 cup finely chopped scallions
1 teas. freshly grated ginger (use fresh not ground)
1 garlic clove, diced
Mix all ingredients together and use as either a marinade or sauce to flavor the stir fry.
I know people tend to just buy soy sauce and throw that in and be done with it. For just a little extra effort and 5 cheap ingredients, you can have something that tastes more authentic right in your own home on Friday night. Once you buy the sherry and sesame oil the first time, you’re basically set and just need to pick up the scallions and ginger that night. Because you already stocked fresh garlic. Right?