I forgot to take a picture. When I was in high school, and I was regularly preparing myself tofu stir-fries because I didn't want to eat whatever meat dish that my family was having, I used to just throw every Asian-themed sauce from the fridge into a pan and it would taste pretty good. My tastes have become a little bit more refined, so I've been searching for an actual recipe for a brown stir-fry sauce that doesn't require broth (which I don't usually have on hand in small quantities). I found this one , toned down the spice, and upped the garlic, and it's good! I generally have all of the ingredients on hand, and it only takes a minute to throw it together. I can make it in advance and keep it in the fridge until I'm ready to stir-fry. And right now, over an hour after dinner, I still have garlic breath. It's a keeper. The Recipe (makes the right amount for 1 block of tofu and a corresponding amount of vegetables): 2 tb soy sauce 2 tb wate...
I cook often. Most of my creations are vegetarian or seafood-based. Most don't require measuring or any other degree of patience, because I don't have any. Most are fairly low in calories. Many have some kind of international flair. Here are the highlights.