Here's What I Had For Dinner - Part III - Don't quote pics!

Dizzyblonde wrote: »

What's the sauce please Mystery Egg? It looks yummy.

I made it up. Honey, soy sauce, rice vinegar, ginger puree and 3 cloves of crushed garlic. No exact amounts, just tasted until it seemed balanced.

The velveting process was also so easy - slice the beef. Toss in a few teaspoons of bicarbonate of soda. After 15 minutes I rinsed the meat well, and dried it in a soft cloth, and fried it in hot oil very quickly.

Dizzyblonde wrote: »

Sounds delicious M, I always struggle with flavours when I make a stir fry.

I prepare my sauce before I start cooking and taste it as I go along until I'm happy with it. I like a combo of salt, sweet and sour. Sometimes I add heat by way of fresh chilis. With stir fry sauce, where ingredients are concerned, more is more I find. Loads of strong flavours (although I avoid fish sauce because I just don't like it).

When the food is one minute to cooked, I throw in the sauce until it bubbles, and then serve.

We often top the meal with garlic and peanut rayu which adds another layer of salty, spicy crunch.

Hope this helps.