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Best ever stir-fry sauce

by Alice Warner |

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.

Ingredients

½ 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

 

Steps

  1. Mix everything together and store in an airtight container in the fridge.
  2. 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.

Noodle stir-fry

Ingredients from your veg box to stir-fry:

(ANY, but these are particularly good)

capsicum
spring onions or shimonita onions
broccoli
peeled kohlrabi
carrot
white turnips
tatsoi
stir-fry mix
finely grated cabbage
spinach
kale
radish
peas
beans
celery
mint (add it raw at the end)
chilli
corn
pumpkin
zucchini
squash

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