Stir Fry

Posted by Annette Bellisari on

One of my FAVORITE uses for Saigon Street Sauce is in stir fry. The flavor adds such an impact to the protein, vegetables and aromatics that you add. A few things to remember when making stir fry. Once the heat is on, be prepared!   Have the ingredients sliced and your liquids measured before you start and keep them close by. Slice the vegetables thin on a sharp diagonal; aromatics like garlic and ginger are usually finely chopped; and meat is always sliced against the grain to increase tenderness. The greater surface area gives it all more contact with the heat and more flavor.

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