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Friday, April 1, 2011

Orange Sesame Stirfry Sauce

This is one of my two go-to stirfry sauces (the other is for Kung Pao, more on that later).  You can make up a large batch of this and freeze it in single-recipe portions for last-minute meals...just add a protein, and some veg, 2 tbsp of cornstarch, and voil√†! Instant take-out. 

Big Batch Orange Sesame Stirfry Sauce
Makes 6 2/3-cup portions

1 12-oz. can orange juice concentrate
1 can water
3/4 cup low-sodium soy sauce
6 tbsp rice vinegar
1/4 cup sesame oil
2 tbsp grated fresh ginger

Whisk all ingredients together until thoroughly combined. 

To portion and freeze, I recommend the following equipment: large measuring cup with spout (at least 4 cup capacity), small measuring cup with spout (at least 2/3 cup capacity), small drinking glass, 6 sandwich-size ziptop bags labelled "Orange Sesame Stirfry Sauce, Add 2 tbsp cornstarch" and 1 large ziptop bag.

Pour the whole mixture into the large measuring cup.  Put 1 sandwich bag in the drinking glass and fold the top edge of the bag over the glass rim.  Pour 2/3 cup of sauce into the small measuring cup and pour this into the bag.  The drinking glass will support the weight of the liquid and help avoid spills.  Squeeze as much air out of the bag as possible and seal.  Lay flat on a tray to freeze.  Repeat for the remaining sauce. 

Freeze the bags flat to maximize storage space and avoid freezing wrinkles into the bags which can tear during thawing.  When the small bags are frozen, place them in the larger bag for extra insurance against tears and leaks.

To use: Thaw one portion of sauce and whisk in 2 tbsp cornstarch.  Cook desired protein and vegetables and add sauce.  Boil 2 minutes to thicken. Pin It

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