Store Cupboard Stir-Fry Sauce

Store Cupboard Stir-Fry Sauce

 

Prepare this brilliant, time-saving stir-fry sauce to keep in the fridge. This recipe is enough to make 3 family meals.

All a stir-fry takes is a spot of prep, then your attention at the stove, tossing the ingredients occasionally for a few minutes. This Family Beef and Vegetable Stir-Fry can be on the table within 15 minutes!

STIR-FRY SAUCE INGREDIENTS for 600ml

¼ cup light soy sauce
¼ cup fish sauce
½ cup oyster sauce
1 cup dark soy sauce
¼ cup cup honey
¼ cup Chinese rice wine
1Tbsp cornflour mixed with 2Tbsp cold water

STIR-FRY INGREDIENTS FOR FOUR
Light extra-virgin olive oil for frying
250gm brown onion
300gm carrot
300gm celery
400gm Asian greens
salt
500gm beef mince
15gm grated ginger
2 x medium garlic cloves, crushed
200ml Stir-Fry Master Sauce

METHOD
  1. Prepare all vegetables into similar size ½cm slices/pieces. Peel and cut onion in half, then slice following the same direction as the lines on the outer layer of the onion. Peel carrot and cut in half lengthways. Slice on an angle. Slice celery stalks on an angle. Cut Asian green stalks into 2cm lengths and roughly chop leaves. Keep in separate piles on tray.
  2. Prepare garlic and ginger.
  3. Place wok over medium heat until it starts to smoke a little. Add a tablespoon or so of oil, swirl around wok and add slide all prepared vegetables apart from Asian green leaves from the tray into the hot wok. Season with a little salt. Stir-fry for 4 to 5 minutes, allowing the vegetables to colour a little (i.e. don't stir constantly).
    When vegetables have softened a little, remove to a bowl.
  4. Re-heat wok and fry beef in a further tablespoon or so of oil, breaking up any large lumps as it cooks. After 30 seconds add garlic and ginger to wok, combine with beef and add the leafy part of the greens. Cook for a further couple of minutes, until there's no more pinkness in the beef and leaves have wilted.
  5. Pour in 200ml sauce and stir through beef. Once bubbling return vegetables that were set aside. Stir briefly to heat through.
  6. Serve with chosen accompaniment.

COOKS NOTES

  • Can pre-prepare all vegetables up to 6 hours before cooking.
  • Place prepared vegetables on a covered tray and store in fridge until ready to cook.
  • Having vegetables ready to add to hot wok, makes cooking a breeze.
  • Slicing harder vegetables such as celery and carrot mean there's a broader surface area which enables the vegetable to cook quickly (as opposed to cutting in a dice for example).
  • Take all components from the fridge well before cooking. Overcrowding the wok with chilled food will lower the temperature and food with stew rather than fry.
  • Depending on the efficiency of your stove, it may be best to cook in smaller batches to achieve a good 'fry'. Try two batches of vegetables, two batches of beef and then toss all together in wok to ensure everything is hot.
  • Add a couple of teaspoons sesame oil along with the olive oil if liked.
  • Scatter the completed stir fry with toasted sesame seeds.
SWAPS
  • Red/brown onion - 4 spring onions
  • Asian Greens - Shredded white cabbage or Chinese Cabbage, sliced broccoli florets and stalks.
  • Celery - capsicum, mushrooms, sweetcorn kernels, frozen baby peas, sugar snap or snow peas (sliced thinly).
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