Carrot Stock

Carrot Broth Stir Fry Sauce

Ingredients:

• 1/2 cup carrot broth
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 tablespoon hoisin sauce (optional, for sweetness)
• 2 teaspoons cornstarch (for thickening)
• 1 tablespoon sesame oil
• 1 teaspoon ginger, finely grated
• 2 cloves garlic, minced
• 1 teaspoon chili flakes or 1 tablespoon chili sauce (optional for heat)
• 1 teaspoon brown sugar or maple syrup (optional for added sweetness)

Instructions:

1. Prepare the sauce: In a small bowl, whisk together the carrot broth, soy sauce, rice vinegar, hoisin sauce (if using), and cornstarch until smooth. Set aside.

2. Sauté aromatics: Heat the sesame oil in a large skillet or wok over medium heat. Add the minced garlic, grated ginger, and chili flakes (if using). Stir-fry for about 1 minute until fragrant.

3. Add the sauce: Give the sauce mixture another stir to ensure the cornstarch is evenly mixed, then pour it into the skillet with the aromatics. Stir constantly as the sauce thickens, about 1-2 minutes.

4. Combine with stir-fry: Once the sauce is thickened, add it to your stir-fried vegetables, tofu, or protein of choice, tossing everything together to coat evenly.

5. Serve: Enjoy your stir fry over rice or noodles, garnished with sesame seeds and fresh herbs like cilantro or scallions.

Notes:

• You can adjust the sweetness, saltiness, or spice levels by tweaking the amount of sugar, soy sauce, or chili.
• For a gluten-free option, use tamari instead of soy sauce.