VEGETARIAN STIR FRY SAUCES RECIPES
3 STIR-FRY SAUCES RECIPE - BBC FOOD
Mix together the sauces you already have in the cupboard and get delicious results. Here we show you how to make a cheat's teriyaki sauce, an easy sweet and sour sauce, and a quick satay sauce. You’ll never buy ready-made stir-fry sauce again.
Provided by Justine Pattison
Prep Time 30 minutes
Cook Time 10 minutes
Yield Serves 1
Number Of Ingredients 9
Steps:
- To make the cheat’s teriyaki sauce, mix together the soy sauce and honey in a small bowl. Use as a dip or in a stir-fry.
- To make the easy sweet and sour sauce, mix the cornflour with 2 tablespoons of water in a small bowl. Add the ketchup, honey and vinegar and mix well. Use as a dip or in a stir-fry.
- To make the quick satay sauce, put all the ingredients in a small saucepan with 100ml/3½fl oz of water and warm over a low heat for 30 seconds. Use as a dip or in a stir-fry.
BEEF STIR-FRY RECIPES | BBC GOOD FOOD
Rustle up one of our speedy beef stir-fries for a lighter alternative to a takeaway. Choose from Chinese-style beef in black bean sauce, stir-fry chilli beef and much more.
Provided by Alice Johnston
Number Of Ingredients 1
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A tasty one-pan stir-fry sizzler that's packed with flavour and good for you, too.
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 493 calories per serving
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 493 calories per serving
- Pick the coriander leaves and finely slice the stalks, then keep aside for later. Peel and finely slice the garlic, then peel and matchstick the ginger.
- Trim and finely slice the spring onions, deseed and finely slice the chilli and cut the lime into wedges. Trim, peel and thinly slice the carrots at an angle.
- Cut the broccoli into small florets, then finely shred the stalk, discarding any gnarly bits. Cut the chicken into 1cm strips.
- Cook the noodles according to packet instructions, then drain and refresh under cold water. Drain again, toss in a little oil and put to one side. Lightly toast the cashew nuts in a non-stick frying pan until golden, then tip onto a plate to cool.
- Heat 1 tablespoon of vegetable oil in a large frying pan or wok. Season the chicken with a pinch of pepper, then add to the pan and stir-fry for 2 to 3 minutes, or until golden. Add the coriander stalks, garlic and ginger and cook for a further minute.
- Add the spring onions, carrots and broccoli and stir-fry for a further 2 minutes, then add the cooked noodles. Keep stir-frying until the noodles are warm and the chicken is cooked through. Stir through the soy and fish sauces, then remove from the heat.
- Divide between bowls, sprinkle over the nuts, sliced chilli and the reserved coriander leaves, then serve with the lime wedges for squeezing over.
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