Stir-Fry Sauce

Description

I’m a great fan of stir-fry, but find that it takes so much time to wash, peel and julienne the vegetables, and then still on top of this to finely chop garlic and ginger to make the stir-fry sauce. So, I thought I’d do some of the hard work for you, as I’m always complimented on my tasty stir-fry. The stir-fry sauce does contain a small amount of corn starch, which settles at the bottom of the bottle along with the garlic and ginger – so you really need to give this a good shake before use.

• Carrots
• Onion
• Handful of beans (any sort will do)
• Red and yellow peppers
• Long stalked broccoli
• Cabbage (the purple gives a nice colour contrast)
• Pineapple pieces (not essential if you don’t like fruit in your food)
• Unsalted cashew nuts
• Beef, chicken or pork
• Instant egg noodles (the dried ones)

1. Slice your choice of protein into bite-size pieces, place in a bowl and drench with well-shaken stir-fry sauce. Mix it up really well, cover and let stand in the fridge – even just 30 minutes is fine.
2. Place a good quantity of noodles in a jug and cover with boiling water from the kettle – leave to stand. I must mention, 2 Minute Noodles can also be used if they’re on hand.
3. Wash and peel the carrots and slice into matchstick shapes, but slightly thicker.
4. Cut the onion and peppers into large bite-size chunks.
5. Top and tail the beans, and cut into chunky sizes.
6. Slice the cabbage and keep separate.
7. Heat up B-Well Wok Oil in a wok (or you can use plain sesame oil, but it’s quite expensive and the B-Well isn’t as strong-flavoured). Make sure the oil is very hot and toss in the protein. Toss it around until it’s just cooked through and then set aside. Reheat the wok with some more oil and when hot toss in the veggies (excluding the cabbage), again, toss around until they’re al-dente (slightly crunchy). You can now add the cabbage, drained noodles and protein.
8. Top up with some more stir fry sauce, and lastly, stir in the nuts.
9. It’s ready to serve, but this is the pièce de résistance … my chilli oil! If you’re a chilli fan, drizzle the chilli oil over your portion – it just takes this dish to another level!