The holiday caused a few shifts here at the Recipe Tuesday department. So, I’m moving the damn thing to today.

On Today’s Agenda: The Stir-Fry. Vegan staple. Sorta’ Underrated. You’re probably sick of them at this point. I was too for a while, until I found a new love for them. The secret is in the sauce. Here’s a few recipes (after the jump) that I use often.

You’ll need to locate vegetarian oyster sauce for some of these. The directions for all of these recipes are the same: Whisk in a bowl. Pour over your stir-fry. Heat until thickened.

Double up, if you like extra sauce!

Good Ol’ Garlic sauce

1/2 Cup Water
1 TBS Corn Starch
2 teaspoons grated fresh ginger
4 cloves of garlic
2 TBS mushroom “oyster sauce”
2 TBS soy sauce
2 TBS Brown Sugar
1/4 tsp red pepper flakes

Kung Pow!

1 1/2 cup low-sodium Veggie broth
1 TBS rice vinegar
1 TBS toasted sesame oil
2 TBS mushroom “oyster” sauce
2 TBS soy sauce.
1 TBS cornstarch

Happy Wok!

1/3 cup oyster sauce
1 teaspoon sesame oil
1/3 cup apple juice
1 tsp soy sauce
1 tsp (vegan) white sugar
2 tsp cornstarch
1 tsp grated fresh ginger
1 clove garlic minced

Orange Sauce

1 TBS Orange zest
1/2 cup OJ
1 TBS white (vegan) Sugar
1/4 cup vegetable broth
1 TBS soy sauce
1 TBS Corn starch

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