Here are a couple of stir…

Here are a couple of stir fry sauces with completely different flavour profiles and are great to have stored in the fridge. They are definitely better for you than the overly processed shite you get in the #corporatecucktard supermarkets. Try to find quality soy sauces that aren’t mass produced, they will cost more but it is worth it.

Both sauces work really well when used in conjunction with the sambal bajak I posted 2 days ago.

The first is a bit sweeter and boozy by virtue of having the Chinese wine in it. If making this one please take the time to find real Shaoxing from an Asian grocer. It won’t be cheap.

The second sauce is a little more savoury as a result of the black vinegar and sesame oil.

If you try them let me know.
Hope you enjoy!!

SIMPLE STIRFRY SAUCE

#proofofwork: 5 minutes

Yield: 865 ml


Ingredients:


500 ml shaoxing (Chinese cooking wine)

325 ml sweet soy

40 ml light soy



Method:



Whisk all ingredients well and store in a sealable bottle. Will keep in the fridge indefinitely. Shake before using.


SESAME STIRFRY SAUCE


#proofofwork: 5 minutes

Yield: 600 ml


Ingredients:


1 cups light soy sauce

160ml sweet soy

160ml black vinegar

40ml sesame oil



Method:



Blend all ingredients well with a stick blender and store in a sealable bottle. Will keep in the fridge indefinitely. Shake before use.

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