Recipe: Soy Sauce Stir Fry – Three Ways
Stir frys make a great midweek dinner, they’re super quick, super easy, and great for using up the odd unloved vegetable at the back of the fridge. Meat, fish and nuts all make great additions, but what about a sauce?
Thankfully, the Home Economic days of dousing everything in soy sauce and hoping for the best are behind us, but that doesn’t need to mean any longer in the kitchen.
Here are links to three of my favourites:
1. The store cupboard staple: a simple Honey, Soy and Sesame Dressing that can be whipped up in seconds
2. Dress to impress: Steamed Broccoli with Soy and Ginger from Jamie Oliver’s Cook With Jamie takes a little longer to prepare, but is worth the effort. Especially good served as suggested with steamed broccoli, but that doesn’t make it any less tasty with a stir fry.
3. And for something completely different: a delicious and decadent Peanut Butter Noodle Salad Dressing that has been a staple since I first came across it in Ravinder Boghal’s book, Cook in Boots, although I can’t promise this is quite the original recipe . This is quite thick in consistency and almost like a dip rather than a dressing but is a delicious way of adding some protein to your stir fry.
Amazing Peanut Butter Noodle Salad Dressing
Supposedly these quantities serve 1, but I make it in a jar and get a couple of salads out of it afterwards.
3 tbsp peanut butter (unsalted if possible)
2 tbsp light soy sauce
Juice 1/2 lime
1 tsp honey
1 tbsp rice vinegar
1 tsp fresh grated ginger
1/2 red chilli, chopped
1. Combine the peanut butter, soy sauce, lime, honey and rice vinegar, mixing well. (This is the bit where I give the jar a good old shake!)
2. Stir in the garlic, ginger and chilli and serve. Yum.