This recipe is from Tastes Lovely and it really is delicious. It will last a full week in the fridge. It is great in any stir-fry, fried rice or sang choy bow.
Ingredients½ cup low-salt soy sauce or tamari
½ cup stock of your choice
1 tablespoon cornflour
1 tablespoon honey
1 teaspoon sesame oil
1 teaspoon rice vinegar
5cm piece of ginger, finely chopped or grated
2 garlic cloves, minced
- Mix everything together and store in an airtight container in the fridge.
- When making a stir-fry, sang choy bow or fried rice, add as much as you like (start with less, taste and then add more) towards the end and then cook for a few more minutes to allow the cornflour to thicken.
I think a stir-fry always tastes best the next day after the flavours have melded together. If you can, save some for lunch – you won’t regret it.
Ingredients from your veg box to stir-fry:
(ANY, but these are particularly good)
spring onions or shimonita onions
finely grated cabbage
mint (add it raw at the end)