Top Sirlion’s
Soya sauce
Cantonese Shrimp
A package of thin egg noodles
1 onion sliced
2TBSP oyster sauce
1/4CUP soy sauce
1/2CUP water
2TSP sugar
1 pound of shrimps peeled and deveined, slice the back so they butterfly when cooked. (Could use chicken, beef, pork or fish also)
2TSP minced ginger & garlic
1TSP red pepper flakes
1/2TSP salt
2 tablespoons each sesame oil & vegetable oil
2-3CUPS mixed veggies (such as napa cabbage, sliced carrots, celery, and bean sprouts, water chestnuts, bamboo shoots, whatever you prefer)
Thickener:
Cornstarch and water mixture
Remove your Stirfry from heat. Boil your noodles as per instructions. Just 2-3 minutes. Drain, rinse, and mix them into your Stirfry. Serve immediately
Bean Sprouts Stirfry
1 carrot julienned
2celery stalks julienned
1 white onion julienned
Garlic
Ginger
Chili’s (always optional!) If you opt out you should use white pepper. Black pepper is fine.
Soya sauce
Sugar
Garlic Chili sauce
Cup soya
TBSP sesame oil
1/2CUPSugar
1/3CUP Rice vinegar ( this changes for me. I like to use sherry, or red or white wine vinegar also whatever I happen to have on hand)
You really can’t go wrong with ingredients. You will get to a great flavour with all this freshness. You’ll know if you need more sugar and or garlic or heat.
This last for a couple weeks in our fridge and I use 2-3TBSP for recipes either to cook with, marinate, or its excellent just as is, as a dipping sauce
This sauce is a big hit in our family everyone loves it.
Pork Stir-Fry with Cabbage
Cut pork some soya sauce added to marinate
5 bokchoy
8 pieces of broccoli cut
Can baby corn
White onion
1 carrot & 1 pepper
3 mushrooms cut
Cup red cabbage cut
Fresh ginger & garlic
