— Ruth Charlesworth

An Asian stir fry can go a multitude of different ways, you know typically if I'm just doing a very standard stir fry, you know, if you want to call it that I usually go with a little bit of tamari, which is like a soy sauce, but It's gluten free just made a little bit different way and processed a little different but you can use soy sauce as well and I'll usually use a little bit of rice vinegar and kind of mix those two not equal. I'll put more you know, soy or tamari in and have those two lime juice is actually a great thing to be able to put in those and I add those in kind of at the end. Now one of the keys to your stir fries. You don't want it to be super right? So I'm gonna get your ingredients, you know, starting to caramelize and Fry up a little bit and then you add the tamari and the lime juice or the tamari and the rice vinegar later on into it to be able to and you'll you'll see it as everything's cooking in there. You add those and you're gonna get this like steam that comes up. That's a great kind of starter for a flavor and then you can add in some toasted sesame seeds, you know to that some green onions, you know, just kind of develop that out ginger and garlic. Typically I put in every stir-fry that I do to be able to kind of get those started in I add the ginger pretty early, but I add the garlic pretty late. Other sauces, you know, like the one I was just talking about that. I did a peanut sauce, you know, just last night. That's just a little bit of Tamarind and tamari peanut butter and coconut milk. And blend that all up and it's a great sauce and I do put a little rice vinegar in it as well too. But a wonderful sauce to be able to have that none of those have any spice to it. I cook for my kids a lot and they're not huge into spice at least one of them is not it they were born in Austin. So they definitely have a heat tolerance, but then you could add other things to it. If you want to add some Szechuan peppercorns to it, you know, if you are eating oil and don't mind the oil they have some amazing, you know, chili oils out through that you can add into things. I like to add those as kind of a Topper Again. So I don't like if you're cooking with oil you're typically losing all the flavor of the oil but if you add oil at the end you get the flavor. So a lot of people are like they tell me all I don't want to cook about oil because I love the flavor of olive oil and it's like well if you're cooking with olive oil you typically losing the flavor by the time you actually you're eating it. So if you like the flavor of olive oil cook it you know and water and then put the olive oil at the Top If you like the flavor just works better. So that's the same thing with the like the Szechuan chili oils and That too, but it's three examples that I would say, it would be good kind of, you know agent stir fries to be able to start off with.