Jars of stir fry sauce

[lucysmam]

can you just use so much out of them & keep them in the fridge til next time?

Just wondered, cheers

or . . . even better, would it be easy to make some sort of sauce?

That way I wouldn't have to worry about it going off!

God, you don't need that crap.
Good basic sauce can be made from some soy, cooking sherry, and cornflour {a teaspoon]. Mixup and add to dish after frying onions, garlic, ginger, meat and veg.It willthicken up and coat the ingredients.

Most of those sauces last at least a week (or more!) in the fridge.

I usually have a couple of different ones open in the fridge at any one time.

I've used sauce that has been in the fridge for weeks and we've never been ill

brill, thanks moondog, much appreciated. Saves me buying anything I don't already have in (apart from cooking sherry but I can pinch MIL's)

Thank-you Stirling, will be trying out making my own first but is handy to know, my oh likes a particular one so if I can't get it right will buy it instead

Agree with Moondog. We had beef in black bean sauce tonight - took me about 20 mins. Chopped up garlic, ginger, black beans (been in the cupboard for probably about 10 years, but seem fine!), onion, beef and some stir fry veg, with some chicken stock, soy sauce and sherry. Cornflour to coat beef.

Fry beef, v quickly. Remove. Then fry all the spices and onions. Add veg. Add liquids. Return beef to pan. Serve with noodles or rice. Bob's your uncle!

Garlic, root ginger, chilli, soy sauce and you're laughing.

A bottle of cooking sherry [neither bone dry or very sweet] is a great store cupboard essential for stuff like this. Cheap too.

Afavourite in our house is chicken thinghs sauteed with onions, garlin, chilli and ginger. Add some 5 spice powder, 1/4 bottle of sherry, lots of soy and simmer for 30 mins.

Slug of sherry good in European style stews too.

yum, they sound divine. Thank-you, we'll be trying this out over the next week or so