Here's another squashy recipe pulled out of the draft archives of ohsweetie. Enjoy!!
This is a "asian-fusion" sauce inspired by the Kung Pao sauce recipe in the REbar cookbook. It is great for smothering some stir fried vegetables and I used mine to sauce-up some stir fried hubbard squash with tofu and whatever other veg I had in the fridge. YUM. Never stir fried before? Here's some basic instruction from instructables.
Now, for the sauce combine the following ingredients in a bowl and pour veg as you're cooking it (almost done). The sauce must cook at least for a bit, especially if you're going to thicken it with corn starch/water slurry
2 tbsp grated ginger
1 tbsp grated garlic
1/4 cup soy sauce
1/4 hoisin sauce
1/4 cup apple sauce
1 tbsp sesame oil
2 tbsp sambal oelek (or less, this is spicy)
1/2 cup of water (optional)
1 tbsp corn starch (optional)
Mix in a bit of water and corn starch if you find it too runny. Um, yep, that's it! XO