Hal's stiry fry sauce - updated and vegan

Today I took Sylvia to gymnastics, met a friend for a drink, sauntered down to our local bookstore where I was tempted, and made gingerbread men.  Dinner was far down my list of priorities.  I fell back on a favourite stirfry sauce.  The vegies looked so colourful and I wanted to note my changes so here it is in Vegan Mofo for Rainbow Week.

I was pleased with my effort because I didn't manage to get to the supermarket.  E often tells me I have lots of food but nothing to eat.  So I try to be creative with what is about rather than just buying what is in my head.

I don't know who Hal is but I have been making Hal's stirfry sauce for many years.  It comes from The Enchanted Broccoli Forrest Cookbook by Mollie Katzen.  This was my go to cookbook for many years and has so much good how-to advice.  I still think of her advice about what order to add vegetables in stirfries according to how long they take to cook.

Tonight I substituted maple syrup for honey. It meant that the tamari was a bit too prominent so I have reduced the amount in the below recipe by a tablespoon.  I also used ground ginger and sriracha because that is what I had.  I haven't had fresh ginger in the house for months.  Now it is warmer weather, I probably should buy some, but it is good to know I can get by without if it is not about.

If you are short on time and have lots of vegies and some rice or noodles, I highly recommend Hal's stirfry sauce.  It is tasty and easy.  The vegies I used were brown onion, celery, purple cabbage, carrot, green capsicum, green beans, snow peas and kale.  I often use tofu with this sauce but as there was none, I added in some cashews.  Now if you will excuse me, I am off to read my bookclub novel, Girl on the Train.

More stirfries on Green Gourmet Giraffe:
Lo mein (v)
Matthews delicious tofu (gf, v)
Pad see ew with tofu omelette (gf, v)
Tamarind tempeh with noodles (v)
'Teriyaki' tofu with brown rice and kale (gf, v) 

Hal's Stirfry Sauce
Slightly adapted from The Enchanted Broccoli Forest via Green Gourmet Giraffe
serves 4

1/2 cup freshly squeezed orange juice (about 1 orange)
3 tbsp tamari (or soy sauce)
1 tbsp maple syrup
1 clove fresh garlic, crushed
2 tsp sesame oil
1/2 tsp dried ginger
1/2 tsp sriracha
1 Tbsp cornflour

Mix all ingredients together except the cornflour. Spoon cornflour into a separate small bowl (or measuring cup in my case) and dissolve with a few spoonfuls of the sauce. Stir cornflour into the sauce. Add sauce to stirfry a few minutes before the end. It should thicken slightly once brought to the boil so it coats the vegetables, noodles or whatever you choose to add.

On the Stereo:
Va Va Voom: Hummingbirds

This post is part of the Vegan Month of Food (Vegan MoFo) in November 2016.  Go to my Vegan MoFo list for more of my 2016 Vegan MoFo posts. 

Week 3's theme is Rainbow Food