Stir fry sauce

[andsome]

We love stir fries, usually lamb, beef, turkey or chicken with assorted veg and mushrooms etc. If you are anything like us, you find that some of the commercial stir fry sauces are a little on the chemical tasting side. Try making your own. Fry the veg as usual in the oil of your choice, I always use olive oil. Toward the end add a table spoonful of toasted sesame oil, it gives it a lovely flavour, then add your home made sauce right at the very end.

Mix one table spoonful of runny honey, sweet red chili sauce, and soy sauce. Mix it together well and add to the wok. It is not advisable to carry on frying for too long at this stage in case you burn the honey. Vary the quantities according to your own taste.

[-pops-]

You can add Thai fish sauce or, better, Thai shrimp paste for an extra special Oriental flavour. You don't need much and it doesn't make it taste fishy.

[andsome]

You can add Thai fish sauce or, better, Thai shrimp paste for an extra special Oriental flavour. You don't need much and it doesn't make it taste fishy.

Good idea, I will try that.

[Gandalph]

You can add Thai fish sauce or, better, Thai shrimp paste for an extra special Oriental flavour. You don't need much and it doesn't make it taste fishy.

Good idea, I will try that.

I'll be on the next train. :D

[andsome]

I bought some fish sauce yesterday and tried adding it to last nights stir fry. As pops said. it definitely doesn't add a fishy taste, but it did add a richness to the flavour. Very enjoyable.

[-pops-]

Glad you liked it. :)

[ɹəuəllıʍ ʇɐb]

Speaking of fish sauces - the Thai version is called Nam Pla (น้ำปลา), the Vietnamese is called Nuoc Mam (nước mắm). I personally like the Vietnamese version better; it is made 100% from anchovies. No fishiness either :D

[-pops-]

Nam Pla is the usual one in UK supermarkets. Nuoc Mam is available in specialist shops (there is a Vietnamese grocer in Brighton).

I like both but, I suppose the Vietnamese one is somewhat better :)

[dadyassa]

Or try this ;)

For a simple sauce -

3 tablespoons of Soy Sauce

3 tablespoons of water

1 teaspoon of sasame seed oil

2 tablespoons of corn flour

tablespoon chopped ginger & garlic

Use this with fresh garlic, fresh ginger, chicken, brocolli, carrot, fresh peppers, spring onion, fresh corriander for a great chinese stir fry.

To alter the sauce add either:

Juice of 1 orange or

Red Chilli Paste or Harissa to spice it up

Cook your meat in some sasame seed oil and leave aside

Cook your veg, then re add the meat and pour in the sauce and cook until it thickens.

[Gandalph]

Or try this ;)

For a simple sauce -

3 tablespoons of Soy Sauce

3 tablespoons of water

1 teaspoon of sasame seed oil

2 tablespoons of corn flour

tablespoon chopped ginger & garlic

Use this with fresh garlic, fresh ginger, chicken, brocolli, carrot, fresh peppers, spring onion, fresh corriander for a great chinese stir fry.

To alter the sauce add either:

Juice of 1 orange or

Red Chilli Paste or Harissa to spice it up

Cook your meat in some sasame seed oil and leave aside

Cook your veg, then re add the meat and pour in the sauce and cook until it thickens.

I'll be on the next plane. :lol:

[Tankus]

posted this a few years back on another forum

....................................................................

For what it s worth this is how I make a sweet Curry

Make lots then freeze the overs for a quick MW meal when you cannot be arsed...

This is from my student days when it was my turn to cook..

Taste varies from cupboard contents

Ingredients

Couple of chicken breasts , I prefer with skin... more taste

couple of bell peppers , different colours

A tin or two of Dunn's river coconut milk or one coconut brick and milk.

1 packet of dried apricots best , or mixed dried fruits

Mushrooms ,if your in the mood

Several dollops of pataks Korma Curry paste (could make it yourself, but life is too short ! )

Small packet of ground Almonds if you like the sauce thick ( you could also use dessicated coconut if you prefer, but I like the almonds, I also sometime use flaked nuts for the texture)

Bismatti boil in the bag rice , 1 per person

Good tip , If you've an open bottle of pataks curry paste keep it topped with olive oil , then use the infused oil for cooking , the longer it lurks in your cupboard the better the flavour ..

Fry the chicken in the oil and the the paste to seal

while this is happening dice and seed the peppers

open the tins ,packet's .....

Put them all in an oven dish

Add the chicken when browned

Add more paste if your in the mood..

Place in the oven on a low heat....

....then go down the pub for a few hours

boil the rice bags on return ,and eat

Note ...no onions or garlic , you then taste the nuts and coconut.........and the apricots

Botty burner recipe

Leg or shoulder of lamb and bone it yourself . Or buy it diced if the pub is open .saves time but costs more ......urr ...or chicken fillets

Bell peppers

Onions.......... and garlic if you fancy

1 tub of natural yogurt unflavoured greek ,I usually use , or cream if your up for it .....Milk's the last choice , with a bit of butter....

Mushrooms

Tomato puree ,or tomatos or whatever in the cupboard ,(ketchup) I'm quite partial to branston pickle or some brown sauce ....

Dried chilies..... carefull.... I sometimes use west indian pepper sauce , does not need much ...

Pataks Vindaloo paste (to taste ) Half the bottle if you want to monster

Boil in the bags again , Bismattis my fav....

seal the lamb in the oil and a few dollops of paste ...... add onions if you like them caramelised

While this is going on do the peppers and Mushrooms

Mix it all together in an oven dish ....

Add more paste and taste till your tongue seze no more , or starts to bleed...

Low oven

Watch tv with a few beers for a film or so ...Put the toilet paper in the freezer for tomorrow

Do the rice

and then sweat......

Easy bombay potatoes , Not authentic , but I like them

Bag of small new tats pre washed.... why the effort of doing it your self ?

Onions

Any Patacks curry paste

I usually do my spuds in a steamer (if you haven't got one , buy it , its brill for veggies..... )

Fry the chopped onions in the paste (lots of paste and not too much oil) until translucent , add the pre steamed ( fully cooked spuds, you could half them if they are slightly too big )

Keep shallow frying until the onions have caramelised and stuck to the spuds along with paste ........

Serve do them spicey hot with a fruit curry , or mild with a ring burner .....

Or par boil the spuds ...chuck the chopped raw onions , paste and oil in an oven dish for the last 3/4 hr of the main curry (bottom shelf ) being cooked ..... baistting occasionally , during the adverts ..... the easy way ...

[andsome]

Saving them all. :D