Stir fry recipe have become favorite choices for lunch and quick dinners. Most of these recipes are made by frying chicken or meat with vegetables for a short time, which usually results in no sauce at all. My own stir fry sauce recipe is a delicious addition that I accidentally reached when I needed to cook the meat for longer. After that, I thought of adding some juices, spices and broth to make a thick sauce for coating. The basic recipe doesn’t contain flour or cooking cream, but I like to add them very often as they give a wonderful taste.
– 1 big onion, chopped.
– 1 medium green pepper, sliced.
– ¼ cup of orange juice.
– 2 tbsp of pomegranate molasses.
– 3 cardamom buds, crushed.
– 1 clove bud, crushed.
– 1 tsp of thyme.
– 1 tsp of Chinese cubed, crushed.
– Salt and pepper.
– Vegetable oil.
– First of all, decide on which to cook in this sauce because the sauce will form basically while cooking the meat or chicken.
– Cut the veal or chicken into medium pieces or thin slices, then start frying the onions in 2 tbsp of oil.
– After a few minutes, add the green pepper and keep frying until they become tender.
– Add the chicken/veal and keep frying on high heat, stirring occasionally, to coat the meat in brown color.
– While frying add the crushed spices and thyme, then a dash of salt when you’re done.
– Add the orange juice, pomegranate molasses and perhaps 1 tbsp of flour “if you like a thick sauce”.
– Add one cup of water and cook the veal/chicken on medium heat until the meat is tender and a dark sauce forms.
– You may need more water and longer cooking time, depending on which cut and type of meat you’re using.
– You can add a final touch of cooking cream, for a rich pasta sauce.
– If you’re using flour, you can stir it in the water or fry it with the meat, but in all cases it will surely need more water and lower heat to cook the meat in this sauce.
– Adding cheese would be a nice idea, but I recommend sprinkling grated cheese on top of pasta, just before serving with this sauce.