An authentic, all purpose Chinese Stir Fry Sauce I use in 90% of my regular stir fries. Made in a couple of minutes, store it in the fridge for weeks.| RecipeTin Eats
This is how to tenderise beef with baking soda, Chinese "velveting beef". Easy, highly effective way to make economincal beef very tender in stir fries.| RecipeTin Eats
Stir fries are quick, delicious and healthy and one of my go-to midweek meals. Try my secret weapon – this All Purpose Stir Fry Sauce which lasts for weeks, or everybody’s favourite Chop Suey Chicken Stir Fry and Beef and Broccoli. If you can handle the heat, look no further than Kung Pao Chicken, or have a browse through my Stir Fried Noodle recipes!| RecipeTin Eats
Shaoxing Wine also known as Chinese Cooking Wine is a rice wine used in Chinese recipes. The best substitutes for Shaoxing Wine are dry sherry, mirin, cooking sake or for a non alcoholic substitute, using broth in place of water in sauces.| RecipeTin Eats
How to cook rice perfectly in on the stove, in the microwave or in the oven! Foolproof method for perfect, fluffy steamed rice - no rinsing required!| RecipeTin Eats