Soy Vey

There are many things I love about southern Spain. The people are incredibly friendly, the sky is as blue as Tide Liquid Detergent (which is not sponsoring this post but could if it wanted to hint hint I am sin blanco aka broke) and the produce is fantastically fresh and delicious.

One of the things I do not love about southern Spain however is the fact that 90% of restaurants seem to serve the same exact menu: meat, bread and cheese. Actually, if the bread were replaced with potatoes I might feel like I was back in the Midwest.

While I love a hearty meal of chorizo and tomate con ajo, a girl needs some variety in her culinary life. Specifically, some Asian variety. I am a Jewish girl which means Chinese food makes up 20% of my DNA, minimum. And the Chinese food offerings around here are...sad. And kind of gross. I just want some blisteringly spicy ma-po tofu with chunks of mushroom and ground pork swimming in chili sauce. Or a steaming bowl of winter melon soup, unidentified spices floating at the top. Or chunks of chicken dripping in homemade XO sauce on top of just-barely-cooked baby bok choy. Oh god. Somebody help me. Where's David Chang when you need him?

In any case, homemade fried rice just wasn't cutting it. So I decided to forge into the world of homemade Asian sauces. It's a little difficult out here because unlike in the States, basics like fish sauce and galangal (chili paste) are harder to come by and far more expensive. Luckily, homemade teriyaki sauce is crazy easy to make and only requires a few ingredients. You'll never buy the bottled stuff again.


I made a stir fry of carrots, chicken and broccoli but feel free to add other veggies too. Peas, bamboo shoots, water chestnuts and bok choy would all stand up nicely to this spicy, savory sauce. You can also put it over tofu if meat isn't your thing. Mmmm, tofu. I blame two of my best friends who are half Korean for getting me wholly addicted to homemade Asian food. I could eat Korean food every day for the rest of my life and be happier than Al Gore at a Prius showroom.


Ingredients:
Makes about 4 servings

For the sauce:
4 tbs. ginger, finely minced
2/3 c. reduced sodium soy sauce
2/3 c. cold water
4 tsp. cornstarch or arrowroot powder (any thickening agent)
1/3 c. honey
1/3 c. dark brown sugar, packed

For the stir fry:
2-3 lbs. chicken breast, chopped into bite sized pieces
1 head fresh broccoli, chopped
3 garlic cloves, finely minced
4-5 carrots, sliced
1/2 tsp. crushed red peppers
2 tbs. olive oil

1. In a medium bowl, combine the soy sauce, water, and ginger. Slowly whisk in the brown sugar and the honey, scraping the sides and the bottom of the bowl to ensure it combines smoothly. Once the honey and sugar are mostly dissolved, whisk in the cornstarch. Set aside.



2. In a large, heavy-bottomed sautee pan, cook the carrots and chicken in the olive oil over medium heat until the chicken is almost cooked through and the carrots are beginning to soften. You don't want to cook the carrots completely because they will get overcooked later on. Add the garlic and broccoli and cook for 1 to 2 more minutes.

3. Increase the heat to medium-high and add the teriyaki sauce and crushed reds. Stir for about 2-3 minutes or until the sauce thickens. Serve over rice or Asian-style noodles.