Homemade Stir-fry sauce

 

We've occasionally used the ready-made jars or sachets of various chinese stir-fry sauces but I came across this recipe for a basic dark stiry-fry sauce which can be made up and kept in a jar in the fridge for months. You can then use it as it is, or adapt it when needed.

Place the following in a jar, screw on lid (!), and shake to mix:

6 tablespoons White Wine Vinegar (I imagine other types of vinegar would do too; I found it better to reduce this to 6 from the original 8 tablespoons)

4 tablespoons Soy Sauce

4 tablespoons Sweet Chilli Sauce

2 tablespoons Tomato Sauce (yes!) 

2 teaspoons Cornflour mixed with a little water to form a loose paste. (Also, if no fresh garlic, then you could also include some garlic powder in this paste)

1 teaspoon Honey or Sugar

Ground pepper, Chilli Flakes to taste (shouldn't need salt due to soy sauce, but check taste)

 

For a Chicken Stir-fry:

1. I stir-fry in a wok, pieces of chicken with some Chinese five-spice added

2. When almost cooked, I add sliced onions, minced garlic and sliced chillies

3. After a minute of two of stirring, I add the sliced veg

4. Again, a few minutes or stirring until veg softened a bit, add some of the Homemade Stir-fry Sauce - after a minute or two, you may need to add a little water.

I usually finish with a squeeze of lemon to brighten the taste, and serve with rice or noodles.