This versatile sauce is good with any combination of vegetables and meat or chicken. For a quick dinner, toss it in a wok with 500–700g velveted chicken or meat and 3–4 cups of stir-fry vegetables. Serve with rice.
Ingredients
For the stir-fry sauce
- 2 tablespoons cornflour
- ¼ cup water
- ½ cup chicken stock
- ⅓ cup soy sauce
- ¼ cup brown sugar
- 2 tablespoons Shaoxing cooking wine
- 1 tablespoon sesame oil
- 1 tablespoon finely chopped fresh ginger
- 1 tablespoon finely chopped garlic
- ¼ teaspoon chilli flakes
Method
For the stir-fry sauce
- Combine the cornflour and water in a bowl and mix well.
- Add all the other ingredients and stir to combine.
- If you are not using it straight away the ingredients will separate so it will need a good whisk before you use it.