My Favourite “fakeaways” Asian Stir-fry Sauce
As the cost of living continues to rise, I'm constantly finding ways to save money by cooking and enjoying easy home cooked meals and reducing our restaurant and Deliveroo dining. I wanted to balance out our love for Asian takeaways and the need to save cost. While browsing online, I discovered the concept of “fakeaway” which really means learning how to make homemade meals from your favourite takeaway dishes.
I wanted to make something that was fuss-free and fast. So, I decided to start with perfecting a Chinese inspired stir-fry sauce that I could keep in the fridge for later. That way, I'm able to use it instantly for both lunch or dinner. In fact, I discovered that this sauce can be mixed with vegetables, protein and noodles of your choice. You can even jazz it up by adding fresh garlic, ginger, chopped chilli, coriander or roasted cashews to name a few.
I use Kilner Jars to store my sauce in the fridge. It's a lot easier because I can see through the clear glass to track its content, and I can label it with a date. The beauty of this stir-fry sauce is that it freezes and defrosts very well. If I'm only prepping my noodles with just vegetables and some protein, I simply add 2 or 3 tablespoons. Once cooked, I give it a little taste and add accordingly - accompanied with a good toss in the wok.
Chinese Inspired Stir-Fry Sauce
Ingredients:
- 60ml light soy sauce
- 60ml dark soy sauce
- 100ml oyster sauce
- 60ml Chinese Shaoxing wine
- 2tsp sugar
- 1tbsp sesame oil
Directions:
I simply place it all in the jar and give it a good shake!
Tip: I often will add to my hot oil at the start 1tbsp grated ginger and 2 cloves of sliced garlic for extra flavour. To make the sauce thicker you can add a ¼ cup of corn-starch but I often don’t have it on hand.
This recipe was written by Carla Penn-Kahn, Managing Director of EvertenWhat do you think of the recipe? Try it. When you do don't forget to share with us in the comment box below or hashtag us your photo on Instagram using #evertenlovetocook or @evertenlovetocook. We would love to see how it turned out!
Next Recipe: The pan-fried fish with pineapple sambal
