Two Minute Stir Fry Sauce

I enjoy a good stir fry - particularly when they have noodles in them. I love noodles! Does this make me a big kid?  I know there are plenty of stir fry sauces available on the market, whether in jars or sachets, but they are $$ and usually full of sugar.  I looked at one brand last month,  it was over 39% sugar!  That's more than a slice of chocolate cake.

This recipe is my basic Stir Fry Sauce, it takes mere seconds to whizz up and I always have the ingredients handy.  There's no going to Asian or specialty stores as all the items listed are found in most grocery stores.  Stir fry sauce can be pre-made and popped into the fridge, just give it a good stir before you fry it (the corn flour and stock powder sink the the bottom).

Stir fry's can be on the table in less than 20 minutes.  That's great for nights when you're in a rush.  This quantity of sauce is perfect for 1/2 kilo of chicken, pork or beef stir fry pieces (I chop my own, it's cheaper) and 4 cups of your choice of vegetables (suggested veggies: cabbage, snow peas, carrots, celery, baby corn, onions, bean sprouts, zucchini, broccoli, cauliflower, green beans and assorted Asian greens).  This should feed about 5 adults.

To make dinner faster, pre chop the meat and the vegetables earlier in the day (I have been known to chop them the night before.  When you are in that "rush hour" of getting dinner on the table as fast as you can, it's faster.  Just make sure there is no water on your veggies.   After washing them, I like to chop them and wrap them in a clean tea towel and then in a large zip lock bag (still wrapped in the tea towel).

I should mention that I don't like my stir fry's with too much sauce on them.  If you do, please make
1 1/2  this recipe.  As most Asian sauces keep for a while, when buying these ingredients initially - you will be able to make this Stir fry many times over.

2 Tablespoons Oyster Sauce
2 Tablespoons Ketchup Manis
2 Tablespoons Sweet Chilli Sauce
1 Tablespoon water
1 teaspoon cornflour (corn starch)
1/2 teaspoon chicken stock powder

In a smal bowl, mix the water, stock powder and corn flour (starch) together.
Add the remaining ingredients and stir through.

To use the sauce:
Heat a large pan with oil (I like peanut or sesame - but use what you have)
Fry your choice of meat with garlic and ginger (I like 2 teaspoons of each)
Cook the meat until cooked.
Remove the meat from the pan, add the veggies to the now empty pan and fry for 3-5 minutes.
Add the stir fry sauce and add the cooked meat and stir well to combine.  The sauce is ready when it becomes thick and bubbly.
Serve with rice &/or noodles for a complete meal.

Happy cooking!
Elizabeth x