Because stir fry sauces are honestly just unnecessary.
Here’s how my life works: I’ll go months and months with making lots of healthy foods, have hardly anything processed in my house, then go to Trader Joe’s when I’m super tired or hungry and be like I NEED CANNED TIKKA MASALA. Not that there is anything wrong with this thought, but I’m perfectly capable of making it myself, usually have all of the ingredients on hand, and enjoy cooking. It just hits me sometimes that I want premade stuff. Currently I have TWO jars of premade curry sauce in my pantry from two different stores that will probably sit there for 6 months because I can’t remember for 2 days that I’ve purchased something. Luckily I have two.
All that to say….I don’t ever buy stir fry sauces. I think they serve a place in the world, but I find that making stir fry is so quick and easy that it’s just not worth the extra cost or space in the cabinet to keep sauces around. I love chopping up veggies, whisking sauce together, and seeing dinner finished so quickly because the veggies are just barely cooked so they stay crisp, and the sauce thickens almost immediately from cornstarch.
This particular sauce is very basic in preparation and taste. When I made it the last time, Jay said “this is not a bad thing…but this tastes just like takeout.” I consider this a compliment because no matter how big of a health game we talk everyone secretly loves Chinese takeout, right? Don’t deny me this belief, I can’t be alone in this. But Chinese takeout is one of those things that we eat very rarely for health reasons, so having a similar sauce that you can make super quickly is helpful to curb the sodium cravings.