Vidalia Onion Stir-fry Sauce
Recipe GLPR1dd8d5cde37615
A savory-sweet Asian-inspired sauce built on caramelized Vidalia onions, fresh garlic, and ginger. The mixture is partially blended for a smooth, velvety texture with subtle sweetness from apple juice and depth from soy sauce, tomato paste, and dark sesame oil. Perfect for drizzling over stir-fried vegetables, tofu, or grain bowls.
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Ingredients
1 large Vidalia or other sweet onion, finely chopped
6 cloves garlic, minced
2 1/2 tablespoons fresh ginger root, peeled and minced
1 1/2 cups vegetable broth
3/4 cup apple cider or apple juice
1/4 cup gluten-free tamari or soy sauce
1 tablespoon tomato paste
1 tablespoon red wine vinegar
1/2 teaspoon dark sesame oil
1/4 teaspoon red pepper flakes, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
Directions
Heat a medium saucepan over medium heat. Add the chopped Vidalia onion and cook uncovered, stirring occasionally, until soft and slightly caramelized, about 4 minutes.
Add the minced garlic and ginger to the onion and cook, stirring frequently, for 1 minute until fragrant.
Pour in the vegetable broth and bring to a simmer. Continue cooking for 5 minutes. Carefully transfer about half of the onion-broth mixture to a blender. Secure the lid and blend on low speed, gradually increasing to high speed until the mixture is completely smooth. Be cautious—the mixture is hot.
Pour the blended sauce back into the saucepan with the remaining cooked onions and broth. Stir to combine. (If you prefer a completely smooth sauce throughout, you may blend the entire mixture instead.)
Add the apple juice, tamari, tomato paste, red wine vinegar, red pepper flakes, and black pepper to the saucepan. Stir well to combine all ingredients.
Reduce heat to low and simmer uncovered, stirring occasionally, until the sauce reduces slightly and thickens, approximately 10 to 15 minutes.
Remove from heat and stir in the dark sesame oil until evenly distributed.
Use the sauce immediately by drizzling over stir-fried vegetables, or store in an airtight container in the refrigerator for up to one week. About 1 cup of sauce generously coats a large wok of vegetables.
