I have a fever. And the only cure is MORE GINGER SCALLION SAUCE!
So, in that frypan are potatoes, onions, celery, and frozen peas. YAY! CARBS!
I picked up this sauce on an impulse at TJ’s, because it was on the New Stuff wall and hey, I like ginger and I like scallions and I like stir-fry. It’s become my go-to stuff for when I need something quick, and I’m not feeling horribly creative. Instructions on the back of the jar say to fry up your stuffs, add the sauce, cook for about a minute, and serve over a starch (when I use potatoes, I don’t add another starch).
Serving size is 1 tablespoon, which is just enough to give all the food particles a lovely shiny glaze. Witness this onion, celery, carrot, and chicken stir fry over rice!
Straight out of the jar, the sauce is painfully gingery, but it dilutes out when you spread it around. I really love the fact that, in the same amount of time it takes my housemate to whip up some mac and cheese or (swear to God) Tuna Helper, I can bust out with oodles of stir-fried goodness. YAY ME!