If you love a good stir-fry, these are the five staples I always keep on hand:
Soy Sauce (Kikkoman): The essential base flavour. Salty, savoury, and great in almost everything.
Dark Soy Sauce: Any brand will do! Adds that rich colour and deeper flavour. Perfect for marinades.
Oyster Sauce: Go for the best quality you can find, it makes a huge difference. Great for marinating your protein, especially with a sprinkle of white pepper.
Ground White Pepper: Subtle but powerful. Adds that distinct warmth and “restaurant” flavour.
Shaoxing Wine: Add this once your protein and veg are cooked, while the wok is still a little dry, it works just like deglazing a pan with white wine and lifts all those amazing flavours. You’ll find it in the Asian section of most supermarkets or any Asian store.
Bonus tip: If you like it spicy, add a spoon of Lao Gan Ma chilli crisp, or check out Irish versions from Rívesci and White Mausu, both excellent!
Start with the right pan: A good carbon steel wok is key. You can pick one up for around €30 at your local Asian store, it’ll last you years and just gets better with use.
Happy stir-frying!
Doireann x
Comments (0)
There are no comments for this article. Be the first one to leave a message!