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andsomes stir fry sauce


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Most people who make stir fry's add a sauce towards the end of frying. A lot of the commercial sauces are OK but some taste a little synthetic. This sauce is ideal for stronger tasting meats like lamb, beef or turkey, but some may find it a little too spicy for a lighter meat like chicken. I prefer to add the sauce right at the very end of frying with the flame turned down low, so as to avoid burning the honey. After trying it you may like to vary the amount of each ingredient to suit your own taste. The basic sauce is .

One table spoon each of runny honey, Sharwoods sweet red chili sauce, and dark soy sauce, well mixed.

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