Enchilada sauce
Make this tomato-based sauce with garlic and spices to top enchiladas before baking. Perfect for a Mexican-inspired feast
Stir fry sauce
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 75ml soy sauce
- 1 tbsp toasted sesame oil
- 1 tsp Chinese rice vinegar
- 3 tsp runny honey
- 2 garlic clovespeeled and crushed
- 2 tsp finely grated ginger
- pinch dried chilli flakes(optional)
To serve
- 1 tbsp rice bran, sunflower or vegetable oilto cook
- 500g mix of stir fry vegetablesmeat or fish
Nutrition: Per serving
- kcal61
- fat3g
- saturates0.4g
- carbs8g
- sugars7g
- fibre0.2g
- protein1g
- salt2.6g
Method
step 1
Place all the sauce ingredients in a small bowl and whisk together. The sauce can be used to stir fry vegetables, meat, fish and noodles.
step 2
To use the sauce, heat the oil in a wok, then add your choice of meat, vegetables or fish. Fry for a minute over a high heat to seal, and then add the stir fry sauce, before continuing to stir-fry for a further four minutes or so until the ingredients are fully cooked. Serve immediately.
