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by Alice Warner •

beans broccoli cabbage capsicum carrots celery chilli corn fried rice kale kohlrabi mint onions peas pumpkin radish sang choy bow sauce spinach squash stir-fry tatsoi turnips zucchini

Best ever stir-fry sauce

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 tamari½ cup stock of your choice1 tablespoon cornflour1 tablespoon honey1 teaspoon sesame oil1 teaspoon rice vinegar5cm piece of ginger, finely chopped or grated2 garlic cloves, minced   Steps 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) capsicumspring onions or shimonita onionsbroccolipeeled kohlrabicarrotwhite turnipstatsoistir-fry mixfinely grated cabbagespinachkaleradishpeasbeanscelerymint (add it raw at the end)chillicornpumpkinzucchinisquash