COOKING IN LOCKDOWN: STIR FRY SAUCES BY JO PRATT
We’re all feeling the pain of making three meals a day, preparing snacks, washing up, wiping down, thinking about the next meal etc. But thankfully, Jo Pratt has three great stir fry sauces to help make cooking in lockdown a little easier.
I’m sure all of our kitchens have never been busier with the whole family at home 24/7 requiring 3 meals a day. Oh and of course not to forget the numerous amounts of snacks demanded for by the never-ending appetites kids seem to have.
Now, more than ever we need easy to prepare, economical and nutritious recipes that require straight forward everyday basics. Forget the latest trendy ingredients or specialist products – it’s a case of enjoying the simple things in life again.
Yep – you may feel like you’re getting stir crazy being stuck at home so much, but here I’m referring a selection of easy to prepare sauces that you can add to any selection of meat, fish, tofu and veggies. Go crazy and have fun.
All of the sauces can be made ahead and stored in a jar or sealed container and used as and when you like, (they’ll keep in the fridge for a week or so). So, whether it is a meal for one or more, simply add the sauce to the stir-fry at the last minute to heat through.
Each sauce serves: 4
Preparation time: 5-10 minutes
Cooking time: up to 8 minutes
SWEET AND SOUR PINEAPPLE SAUCE
• 200ml pineapple juice
• 1 tbsp cornflour
• 1 tbsp soy sauce
• 1 tbsp rice vinegar or white wine vinegar
• 1 tbsp tomato puree
Mix a little of the pineapple juice into the cornflour to make a paste then simply put all of the ingredients into a small saucepan. Place over a medium heat and bring to the boil, stirring occasionally. Simmer for a minute or so and use straight away or store in a screw topped jar in the fridge.
COCONUT AND PEANUT SATAY SAUCE
• drizzle sunflower oil
• 2 cloves garlic, crushed
• 200ml coconut milk
• 2 tbsp peanut butter (crunchy or smooth)
• 1 tsp soy
• pinch dry chilli flakes
• squeeze lime (concentrated long life is fine)
Heat the oil in a saucepan and gently fry the garlic until softened but not coloured. Add the remaining ingredients and bring to the boil. Simmer for 3-4 minutes and use straight away or store in a screw topped jar in the fridge.
OYSTER, SPRING ONION AND GINGER SAUCE
• 2 tbsp sesame oil
• 5cm piece ginger, peeled and finely chopped or grated (from a jar is fine)
• 2 cloves garlic, crushed (from a jar is fine)
• 4 spring onions, chopped
• 4 tbsp oyster sauce
• 6 tbsp orange juice
• 1 tsp rice vinegar or white wine vinegar
Heat the oil in a small saucepan and add the ginger, garlic and spring onion. Cook gently for about 5 minutes. Add the remaining ingredients and bring to the boil. Simmer for 2-3 minutes and use straight away or store in a screw topped jar in the fridge.
For more of Jo’s recipes head to our RECIPES page.