You could buy a jar of stir fry sauce in the supermarket, but it is not so difficult to make something that tastes much better!
The ginger and chili in this recipe give it plenty of punch and flavour. There is nothing quicker and simpler than a stir fry. If you really want to impress then making your own sauce is the way to go. Making it in bulk is just common sense!
I make it in bulk and just add as much as I need when cooking. But it should do 4 meals for 2 unless you like your stir fry really saucy.
Tools Required (Utensils)
- Small bowl
- Small whisk /finger
Component Parts (ingredients)
- 2 cups water (you could use stock if you have it, but you’ll have to freeze it as opposed to just leaving it in the fridge)
- 3/4 cup soy sauce
- 1/4 cup Chinese cooking wine
- 1/4 cup honey (or maple syrup or sugar)
- cornstarch (unfortunately, I just eyeball this, try 2tbsp to start and then if you don’t think your sauce is sticky enough, add more next time)
- 2 tsp Brown rice vinegar
- 2tsp Sesame oil (toasted tastes better)
- 1/4 cup peanut oil
- Fresh garlic
- Fresh ginger
- Chili powder /flakes
- Stir fry ingredients like vegetables, chicken, beef etc. If you need inspiration, open the drawer in your kitchen where you file all the local take out menus in alphabetical order.
- Noodles or rice (I prefer this with Udon noodles because the sauce sticks to the noodles)
- Dissolve your cornflour in a little of your water.
- Chop garlic and ginger as fine as possible (or throw all ingredients in a blender).
- Mix together all the ingredients in any order you like.
- Separate into four containers.
- The sauce will separate in your fridge, the cornflour will go to the bottom and the oil to the top, this is ok. Just mix it all back up together again (a hand blender does a great job of this).
- Cook noodles / rice
- Stir fry some food
- Add sauce to food when still pretty crunchy
- Cook until sauce is thick
- Add noodles / rice