This was a total improvisation based on an Asian brown sauce recipe I saw in the McDougall recipe forum. Here is my version, using Numi’s Chinese breakfast tea, frankly because that is what I was drinking while I was cooking! You can use any black tea for this, and you might want to experiment with the different flavors of tea. Ginger peach, for example, might taste really nice with an Oriental stir fry mix.
Hot Tea Stir Fry
3/4 cup hot tea — your choice of flavor
1-2 tablespoons Bragg’s Liquid Aminos
1 teaspoon molasses
1 teaspoon apple cider vinegar
1 tablespoon garlic powder
1 teaspoon powdered ginger or use fresh ginger in stir fry
Dash of red pepper flakes for heat
I mixed all of the above in a saucepan and brought to a boil, then added to a frozen stir fry mix to which I added fresh onion and mushrooms. Sauté all of it in a pan until vegetables have thawed and cooked to the tenderness you like. Enjoy!