You only need 6 very basic ingredients–most require no preparation and all of them keep for months. So stock up, and start stir-frying on a whim!
1) soy sauce- acts as an earthy flavor base
2) sriracha- packs the heat
3) sweet chili sauce- brings a tint of sweetness
4) hoisin sauce- adds a depth of salty and sweet
5) fresh minced ginger- gives life and freshness, also is an aromatic
6) fresh minced garlic- builds flavor and is an aromatic
OPTIONAL- squirt of lime and/or scallions
These ingredients are easy because you can add them all or just a few depending on your personal taste. Nearly any combination will make your taste buds happy.
The ingredients last forever, too–once you buy them, you won’t need to run out to the store next time you whip up a quick stir-fry. The bottles keep in the fridge; garlic can be kept in a dark, dry place for months; and the ginger? After I buy it, I nearly always peel it and throw it in the freezer and store for months. Frozen ginger doesn’t lose its flavor and is easier to mince than fresh.
And no need to measure. For 2 servings, start with 1 clove of garlic and one small nub of ginger (use 1/2″ x 1/2″ as an estimate) and go from there. Be cautious when first adding the ingredients to the pan (especially the sriracha, where the heat is.) Like always, do the taste test.
What are your favorite vegetables to add to an Asian stir-fry? Comment below!