Sauce for stir fry

jeanie This is a whole recipe but is very quick and tasty, and dont know if you can use sweet chilli sauce or not.

Gingered beef stir fry.
Ingredients

200g dried basmati rice
Low-calorie cooking spray
400g beef frying steaks, all visible fat removed, thinly sliced
3 garlic cloves, finely chopped
1 tsp finely grated fresh root ginger
2 onions, thinly sliced
650g ready-prepared stir-fry vegetables
1 tbsp medium curry powder
4 tbsp dark soy sauce
3 level tbsp sweet chilli sauce
1 red chilli, deseeded and thinly sliced, to garnish
Lime wedges, to serve
Method

Cook the rice according to the packet instructions.
Meanwhile, place a wok or large frying pan sprayed with low-calorie cooking spray over a high heat. When hot, stir-fry the beef for 3-4 minutes, or until just cooked through. Transfer to a plate and keep warm.
Rinse the wok, wipe dry with kitchen paper and re-spray it with low-calorie cooking spray. Fry the garlic, ginger, onions and stir-fry vegetables for 6-8 minutes, or until just beginning to soften. Add the curry powder and cook for 1 minute. Add the soy sauce and sweet chilli sauce and stir-fry for a further minute.
Drain the rice. Toss the beef through the vegetable mixture, then divide between 4 shallow bowls. Serve, garnished with the chilli, with the rice and the lime wedges to serve.

I mix
-a tablespoon of lemon juice (the bottled kind)
-a teaspoon of chopped chillies (the ones already chopped up in a bottle as I have eye problems)
-a teaspoon of chopped ginger (the already chopped up in a jar is very good if you haven't got fresh)
- splosh of white wine or rice wine if you have it
- light soy sauce - light gives you flavour
- dark soy sauce - dark gives you colour
- 2 cloves of garlic

N.B. Soy sauce is very salty not sure if there is a low salt one.

Soy sauce is indeed rather salty, you can substitute a little Worcester sauce perhaps. Mushroom ketchup is also good.

But for just a quick basic stir-fry, fry garlic and some member of the onion family, add a small amount of chopped chilli, chopped garlic, lemon juice, or white wine vinegar, and I too find the ready chopped ginger invaluable. I used to keep fresh ginger in the freezer and grate it while still frozen, if that is preferable. You will need some sweetness, so carrots should be in all your stir-fries, peppers too, and now is mangetout season, they are lovely and sweet, as are baby corns. Sainsbury do a good bag of ready-sliced stir-fry veg.

I use a good dollop of wholefood crunchy peanut butter to make a nice satay sauce to add to stir fries. You need to add liquid to get the consistency you want. Grated fresh ginger, garlic and chopped chilli, with whatever meat and vegetables you like. No salt or sugar involved.