Monday, August 17, 2009

Summery stir fry with ponzu sauce

Can you tell it's starting to feel like fall? The mornings start out cold now but the afternoons are still very warm, and tonight I wanted something light and late-summery (and quick), so I put together this bright and sunny stir fry with late summer vegetables: zucchini, red peppers, greens, carrots, and avocado.

The sauce is based on the ponzu sauce from Rebar, but adapted to what I had in my cupboard:

Ponzu sauce
makes about 1 ¼ cup

2 tbsp lemon juice
2 tbsp lime juice
2 tbsp orange juice
2 tbsp rice vinegar
¼ cup dry white wine
½ cup soy sauce
1 tsp sesame oil

Stir the ingredients together and leave them to blend while you prepare everything else.

For a stirfry involving 3-4 cups chopped vegetables, take ½ cup of ponzu sauce, and add another ½ cup water in a measuring cup. Add 1 tbsp cornstarch and stir to mix. When the vegetables are about three-quarters done (or, say, just when you're ready to add the greens) pour in your sauce and cook until translucent, about 3 minutes on medium-high heat. Serve over rice or noodles. Delicious!

The sauce will keep in the refrigerator for a week or so. It's so good you'll almost want to drink it…

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