Stir Fry Tips

One of the quickest, tastiest and easiest meals I could suggest is a Stir-fry! But people are still trying to perfect this gorgeous dish!!

One of the most important things I could write here is- MAKE YOUR OWN SAUCE! If fills me with dread when someone mentions that they have a bland store bought sauce ready to use. These just don't compare to the real fresh fragrant sauce you can easily make at home.

Check out my Honey & Sesame Pork Loin Stir-fry for the PERFECT Stir-fry sauce. Make this sauce ahead of time and store in the fridge for up to 3 days. This sauce can be adapted to be Vegan Friendly too.

I get questions such as...
- Why is my meat dry?
- Why does sauce taste bland?
- Why have my vegetables gone soggy?
- why is my sauce too runny?

Here are a couple of tips...

1- Lift your meat out of the fridge at least 1/2hr before cooking to bring to room temperature.
2- Cook your meat/vegetables in batches to allow the meat/veg to fry rather than allow liquid to be released which makes the vegetables soggy rather crunchy.
3- Coat your meat in cornflour and fry in hot oil, this sears the meat keeping it moist and will also thicken the sauce.
4- Cut all vegetables to similar size, to equalise the cooking time.
5- Make your own sauce! Even just 1 Tsp garlic purée, 1 Tsp ginger purée, 1 Tsp honey and 2 Tbsp Soy sauce will make a beautiful sauce, don’t buy bland Stir-fry sauces!
6- Use sesame oil for frying your meat/Vegetables, this oil add a beautiful nutty flavour to the dish.

Lastly, NEVER over fill your Stir-fry pan/wok.
Cook the meat, leave aside, cook the vegetables, then add the meat back in and finally the noodles to bring together!

No more bland/runny sauces, no more dry chicken, no more soggy vegetables.

Much Love,

Jade x