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Stirfry Sauce

My mom and I have a number of things in common- buying from the clearance rack and Brussels sprouts, to name a few.

One thing that we both love love is reading and collecting cookbooks. This last weekend she brought a “potluck” cookbook on our vacation.

Have I mentioned my feelings on potlucks? They are very very negative. Both my feelings and potlucks. Apparently potluck cookbooks are no better.

My mom’s potluck cookbook had delicacies like pasta/mayonnaise/celery/apple salad (gross) and spaghetti casserole, consisting of canned spaghettios and vegetarian hotdogs, all mixed together and baked (grosser).

The recipes that really befuddled me, however, were the “how dumb do you think I am?” recipes.

For instance, “Tropical Punch” with the two key ingredients of tropical punch and 7up. Really? We need a recipe for this?

What about a recipe for “Spaghetti” that calls for, wait for it…spaghetti and jarred spaghetti sauce? Wow. Inspired.

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Today’s recipe might be a perfect candidate for the “how dumb do you think I am?” category.

And I don’t think you’re dumb. I think you’re smart. Super smart.

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But maybe you’ve always relied on bottled stirfry marinade. Or maybe you never thought to use maple syrup. Or maybe, just maybe, the above recipe for Tropical Punch was brand new information.

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This recipe is for you. And trust me, none of the ingredients are mayonnaise, celery or apples.

Stirfry Sauce
Serves 2
Ingredients
2 TBS Bragg’s Liquid Aminos (or soy sauce)
1 TBS apple cider vinegar
1 TBS maple syrup (the real stuff, boycott Mrs. Butterworth)

Instructions

Combine marinade ingredients in a small bowl and set aside. Sauté whatever veggies you have on hand (I used onion, red bell pepper, asparagus and broccoli) in coconut oil (olive oil would work too) until desired tenderness. Add marinade. Serve over steamed brown rice. Feel healthy.

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