Stirfry Sauce

I was asked by my brother recently how to make a stir-fry sauce, he's not as obsessive in the kitchen as I so I thought it best to share my simple recipe that can be made in advance and stored in the fridge until required.

Ingredients:

1 heaped teaspoon of chilli jam (or chutney)
1 clove of grated raw garlic
1 heaped teaspoon of palm sugar chopped or grated
1 heaped teaspoon of a grated ginger
soy sauce (amount will vary depending what size jar you are using
1 tablespoon of sesame oil
boiling water
1 large sterilised jar

Method:

this sauce is brilliantly easy, just pop the first four ingredients into a sterilised jar then pour soy sauce into the jar until it reached 1/3 of the way up the jar. pour in the sesame oil then fill the jar with boiling water. pop the lid on the jar/s then give it a shake until you can see that all of the sugar has dissolved.

this recipe is a basic one you can spice it up any way you want, some fresh coriander and chilli is always  a popular addition.

I make several jars up at a time as chicken cashew nut is a favorite in my house and this sauce is perfect for it.