![]() Even cheaper cuts of beef can be used, providing that you cut across the muscle fibres as suggested. For vegetables, I use pointy red pepper, scallions, carrots, a few slices of mushrooms and red onion (sliced pole-to-pole). Sesame oil is essential in binding the different flavours, I find. It is a very solid recipe with excellent preparation and cooking advice, and it holds quite well with many variations! I find that in addition to garlic, minced ginger root adds a very pleasant touch to the overall flavour. I have been using this recipe for several times already and have experimented with it quite a bit. □ BUT I’ve also provided the ingredients to make the sauce from scratch too. If you want more ideas for how to use Charlie, you can have a look at this post – 10 Classic Chinese Dishes, 1 Amazing Sauce, where I share 10 more Chinese dishes (all on one page!) that you can make using Charlie.įor now, I present to you this classic Beef Stir Fry made using Charlie. And I had a handful of ingredients leftover which is why I decided to share this stir fry recipe today. So I spent last week developing recipes for the Super Food Ideas feature (which comes out in early February – I’ll share more about that when the issue is released!). You will be amazed what you can make with him! Not just stir fries – soups, sauces, noodle stir fries and even using him as a marinade. The reason I thought of this is because Super Food Ideas (Australia’s #1 food magazine!) asked me to do a feature with a series of recipes using Charlie. It’s been over a year since I last shared a recipe using Charlie. He’s already got cornstarch/cornflour in him so he turns into a glorious thick sauce that coats your stir fry beautifully. Just give him a good shake, pour him in your stir fry and add water. The beauty of Charlie is that he will reside in your fridge for weeks, then when you need him, he’s always ready to go. Looks unimpressive, doesn’t he? No hint of the power within! □ Say hi to Charlie! That’s him on the bottom right photo. He tastes like a real Chinese stir fry sauce, with proper depth of flavour. Which means he is a great base to use for a seemingly endless array of Chinese dishes with the addition of a few extra flavourings.Īnd he’s real. He is similar to the sauce of many Chinese stir fries, but not an exact replica of any. Don’t kill yourself laughing at my lack of originality!Ĭharlie is my secret weapon because he takes minutes to make and lasts in the fridge for weeks and weeks. As in – Charlie Brown, because it’s a brown sauce. So I have a secret weapon for super fast midweek meals – a homemade all purpose stir fry sauce. As long as I have a tasty sauce, I’m one happy gal! Even if I only have green beans and an onion (and some protein!). I know I can always knock up a stir fry using whatever greens I have left in my fridge. Stir fries are my go-to for those nights when I can’t deal with more than the bare minimum effort for dinner. This is made with a simple but super flavourful, classic Chinese stir fry sauce. It’s a real sauce, one that tastes just like you get at proper Chinese restaurants!
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