So here’s the video which I’ve been holding up my sleeve this week. It features 3 of my lunches this week for those busy soles who need something quick but don’t want to head for the convenience of junk.
So to share something new with you, I’ve prepared 3 stir fry sauces which firstly I can’t take credit for – they are just recommendations; the first being an adapted low syn stir fry from one of my Slimming World Cookbooks, the 2nd adapted from the BBC Good Food website and the latter from an Australian website. Although I said the 2nd one was my favourite, I’m now convinced after to servings that the latter is now my new favourite. It’s healthy but full of intense flavour, but of course, see for yourself.
And what’s even better is that I’ve been able to start using the mature outer leaves of my 40+ home grown cabbages. There’s only two of us in this household so this is the start of inventive recipes to use them up quickly. Please do let me know if you can also recommend your favourite cabbage recipe so I can prevent as much waste as I can.
Recipes – All Serves 2
1. Low Syn Sweet & Sour Stir Fry Sauce
5 tbsp red wine vinegar
2 tbsp pasatta
3 tbsp dark soy sauce
175ml boiling water with 1 beef oxo cube
1 tbsp cornflour mixed with 2 tbsp cold water
1 tsp honey
Once you’ve cooked your stir fry, pour in the ingredients above and simmer until thickened.
2. Peanut Satay Stir Fry Sauce
2 tbsp sweet chilli sauce
3 tbsp pure peanut butter
2 tbsp dark soy sauce
Once you’ve cooked your stir fry, mix the above ingredients, pour over your stirfry and simmer for 5 minutes.
3. Ginger, Honey & Soy Stir Fry Sauce
2 cloves of garlic, minced
3cm fresh root ginger, peeled and finely chopped
3 tbsp dark soy sauce
1 tbsp honey
Once your stirfry is cooked, chuck everything in and fry for a further 5-10 minutes.
And if you can recommend any of your favourite stir fry sauces, then please share below and I would love to give it a go. Like I said, I have a lot of cabbages over here!
Until next Friday,
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