Stir-fry was my staple meal when I moved out of home, I’d have it probably 4-5 times a week. Very affordable on student benefits - lots of rice and veg, a little bit of meat.
Always fresh vegetables. The sauce I usually do is a base of stock powder and tapioca flour (which could be substituted with cornflour) mixed with water. I’ll pretty much always add a little bit of soy, sesame oil and fresh ginger. Then a selection of oyster sauce, sweet chilli sauce or cooking wine depending on what I feel like, plus extra ingredients to give specific flavours - like the black pepper and honey tonight.
Stir-fry was my staple meal when I moved out of home, I’d have it probably 4-5 times a week. Very affordable on student benefits - lots of rice and veg, a little bit of meat.
What’s your go-to sauce? And fresh or frozen vegetables?
Always fresh vegetables. The sauce I usually do is a base of stock powder and tapioca flour (which could be substituted with cornflour) mixed with water. I’ll pretty much always add a little bit of soy, sesame oil and fresh ginger. Then a selection of oyster sauce, sweet chilli sauce or cooking wine depending on what I feel like, plus extra ingredients to give specific flavours - like the black pepper and honey tonight.