Vidalia Onion Stir-fry Sauce

By blum099

I found that using the amounts of red and black pepper given, the sauce tastes very spicy in the jar but much less so when added to vegetables, so use a little more red pepper flakes if you like a spicier stir-fry

Ingredients

• 1 large Vidalia or other sweet onion, finely chopped
• 6 cloves garlic, minced
• 2 1/2 tablespoons ginger root, minced (about 2 inches ginger root, peeled and minced)
• 1 1/2 cups vegetable broth
• 1 tablespoon tomato paste (I used double-strength)
• 1/2 teaspoon freshly-ground black pepper (or to taste)
• 1/4 teaspoon red pepper flakes (or to taste)
• 3/4 cup apple cider or apple juice
• 1/4 cup soy sauce, gluten-free tamari, or coconut aminos
• 1 tablespoon red wine vinegar
• 1/2 teaspoon dark sesame oil (see note)

Preparation

Step 1

Instructions
Saute the onion in a medium-sized sauce pan until it softens, about 4 minutes. Add the garlic and ginger and cook for another minute. Add the broth and continue cooking for another 5 minutes.
Spoon about half of the onions and broth into a blender. Cover and begin blending on low, increasing speed until mixture is smooth. Careful–it’s hot! Pour back into the saucepan. (If you prefer a smooth sauce, you can blend all of it.)
Add all ingredients except the sesame oil and cook on low until it reduces slightly, about 10-15 minutes. Add the sesame oil.
Add to “steam-fried” veggies at the end of cooking. I use about a cup of sauce for a large wok full of vegetables and seitan.
Notes
Half a teaspoon of dark (roasted) sesame oil gives the sauce a very light sesame flavor which, in my opinion, is essential to the flavor of the sauce. It also contributes about 1/4 of a gram of fat (about 2 calories) per serving. If you’d like, you can leave it out, or if you’d like a more pronounced sesame flavor, you can double or triple it and still have a sauce that contains less than a gram of fat.

The sauce should keep about two weeks in the refrigerator. Freeze it if you want to keep it longer.

Preparation time: 5 minute(s) | Cooking time: 30 minute(s)

Number of servings (yield): 10 (yields about 2 1/2 cups)

Nutrition (per serving, about 1/4 cup): 26 calories, 3 calories from fat,