For the Sauce:
2 tbsp brown sugar
1 tsp powdered ginger
2 tbsp corn starch (corn flour)
1 tsp sesame oil
½ tsp chilli flakes
shake onion powder
shake garlic powder
couple good squeezes of Sriracha sauce (the sauce with the bird on it)
Mix together in a medium bowl and add the prawns (or whatever you wish to marinade)
After sauce has been prepared, go ahead and start your rice or egg noodles, whatever you’re eating with the stir-fry.
To start the stir-fry Slice all the veggies and group according to the time it takes to cook them:
- Zucchini (courgette)
Mange Tout (snow peas)
Cook group one veggies in a splash of olive oil and sauté for 3 minutes on high heat
Next add group two and cook until they’re just getting soft, about 4 minutes
Then, add sauce and prawns and cook until vegetables are as firm or soft as you like.
This is just my version of a quick stir-fry, none of these ingredients are essential to having a great stir-fry. Anything that you like can be used, for instance you could add cabbage, or bean sprouts, or anything you have. The point is, the sauce is versatile, and you can make it as spicy or non-spicy as you like. Everything in cooking is about tailoring to your needs. As you can see this can make for a quick dinner, or it also keeps in the fridge for a delicious light lunch the following day. Beef up the fibre and serve with brown basmati rice or whole wheat egg noodles. Tofu is a great addition but I suggest you cook it separately, look out for my tofu marinade, guaranteed to make tofu taste like you’ve never had it before. Enjoy!