Basic Asian Stir Fry or Dipping Sauce |
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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 4 |
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Mother Kooka was served this as a dipping sauce with battered fish fillets at a restaurant in Hervey Bay. It would be good as a dipping sauce for spring rolls or rice paper rolls as well. The chef kindly shared the ingredients with me, but not the quantities. I think this is a good replica of the original. When I got home, I made it up and decided it would be great as a stir fry sauce for a beef, cabbage and vegetable stir fry. I was right! Just stir fry the finely sliced meat and vegetables (I added some fresh ginger and garlic as well) then stir in this sauce. You could add some chilli to it if you like, or, if using as a dipping sauce, float some toasted sesame seeds on top. It would also be a great sauce to serve with hokkein noodles. Enjoy! Ingredients:
1/4 cup soy sauce |
3 tablespoons sweet chili sauce |
2 tablespoons honey |
1 teaspoon sesame oil |
Directions:
1. Combine all ingredients in a small bowl.
2. Heat for about 30 seconds in the microwave, just enough to melt the honey.
3. Stir.
4. Use as a dipping sauce (adding some toasted sesame seeds if you like).
5. Or, use as a stir fry sauce, adding to the wok after the meat and vegetables are cooked.
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