Recipe by TXmamacooks
While making a sauce for pork chops one night, I thought this would be a good base for a sweet and spicy stir-fry sauce. Not only was it tasty, but it was simple. Who would've thought :) Add whatever type of meat and/or vegetables you want. DH and I like ours over steamed rice. Makes enough sauce for one large pan/wok of stir-fry.
Top Review by Bayhill
We really enjoyed this zesty sauce with our chicken and veggie stir-fry. It goes together very quickly and easily, and was a nice change from the teriyaki/soy stir-fry sauce that I normally use. I used apricot preserves, fresh garlic, and powdered ginger. I served this stir-fry over jasmine rice. Next time, I might double the sauce as we like extra sauce with our rice. Thank you for sharing this wonderful recipe. *Made for Fall 2009 PAC*
- 1 (10 ounce) canned diced tomatoes and green chilies, drained liqued reserved
- 1⁄3 cup peach preserves or 1⁄3 cup apricot preserves
- 1 teaspoon ginger, to taste
- 1⁄2 teaspoon garlic, to taste
- 1 tablespoon cornstarch
- 1⁄4 cup cold water
Directions See How It's Made
- In a hot wok or large pan, combine drained liquid and preserves until all preserves are melted and no lumps appear.
- Add garlic, ginger, and tomatoes.
- Make a cornstarch slurry (1 Tablespoon cornstarch dissolved in 1/4 cup cold water) to thicken.
- Cook stirring constantly until desired thickness.