This stir-fry ginger and garlic sauce is sweet and spicy without any added sugars. It’s perfect for chicken or beef. Or if you are making a vegetarian stir-fry, then just use vegetable broth instead of the chicken or bone broth. All you need are a few ingredients and a food processor to have a versatile sauce that’s beautiful and bright and a snap to make.
Peel ginger and chop into large chunks in place in food processor along with 4 peeled cloves of garlic. Add more ginger or garlic if you are a lover of both.
Slice orange in half and chop half of the orange in chunks, with skin, and add to the food processor. Add the remaining ½ orange (without the peel) and all the mandarin (with no peel).
Remove the stem and seeds from the jalapeno or fresno pepper, taking care that the seeds do not burn your fingers; do not touch your eyes after seeding the pepper (I use gloves and wash my hands thoroughly). If you like foods super spicy then remove just the stem and leave the seeds.
Begin by using the on-off pulse method to chop all the ingredients; then switch the food processor to “on” and run continuously thereby forming a thick sauce.
Remove your sauce from the food processor and add broth or stock and tamari then combine. Taste and adjust salt, if needed.