If you've been looking for a Chinese stir fry sauce that you can make yourself, look no further! I make a big jar of this stuff which lasts me for several weeks. It's really easy to make, deliciously authentic and much better for you than shop bought sauces. It's fantastic to use straight out of the fridge but also with extra flavours like chilli and ginger added.
I'm a sucker for a noodle stir fry if I need to cook something quickly and it's a great opportunity to use up the veggies in your fridge! In my stir fry I have used skinless chicken thighs, they are so tasty and much cheaper than breast, and some lovely prawns. If you have leftover pork or beef this would also work very well.
Makes one jar of sauce and 3 portions stir fry
Ingredients for the sauce
130ml dark soy sauce (I use Kikkoman)
65ml rice wine, Chinese cooking wine or sherry
125ml oyster sauce
2 tbsp toasted sesame oil
1 tbsp brown sugar
1 tsp white pepper
Ingredients for the stir fry
300g egg noodles
200g chicken thighs, cut into bite sized pieces
2 cloves garlic, minced
1 carrot, thin strips using mandolin
100g chard, chopped
8 spears purple sprouting broccoli
4 spring onions, halved and chopped into strips
3 tbsp water
Ground nut oil for cooking
To make the sauce put all of the ingredients in a jar and shake vigorously until combined. You can store this in the fridge until you are ready to use it, just always remember to shake before use!
Pour 1 tbsp of the sauce over the chicken and leave to one side for 10 minutes to marinade.
Heat a wok or large pan with the nut oil, add the garlic to the pan and cook for 20 seconds before adding the chicken. Cook the chicken until the outside is white but the inside is still raw. Add in the vegetables, for me this is the broccoli, chard and carrot, and cook for a few minutes.
Now add the noodles, 2 tbsp sauce and the water. Stir fry, continuously moving the contents of the pan, for 1 minute. Now add the prawns and spring onion. Cook until the prawns are pink, remove from the heat and serve immediately.