Stir fry is such a quick and easy dinner option in our house, and one of our weekly staples. With so many variations on veggies and protein, there is no way we would get bored with it! Tonight I tested out a new stir fry sauce that I found to be super tasty–and hubby approved!
You can use any veggies that you like, but I used zucchini noodles, broccoli, cauliflower, and carrots. For the protein option, I seared some venison.
Stir Fry Sauce:
2 cups chicken broth (bone broth preferred)
2 tbs. ginger root, minced
2 large garlic cloves, minced
1 tbs. Braggs Soy Sauce
1/4 rice vinegar
1/4 cup fresh lime juice
1/2 tsp. sea salt
1/4 tsp. red pepper flakes
Whisk ingredients together in a bowl. After simmering vegetables and protein, add desired amount. This makes a big batch, so there will be enough left over for other meals. Store in a covered container in the refrigerator.