A successful stir fry can be all about the right sauce. There’s no need to the head to the supermarket for a pre-made sauce, as with the help of some store cupboard staples you can easily create your own.
The chefs at Golden Dragon Colindale have revealed their suggestions for how to make some classic Chinese sauces.
Crunchy peanut butter, light soy sauce, garlic and chilli will create a great satay sauce. Be flexible with quantities but 2 tbsp crunchy peanut butter and 1 tbsp soy sauce will be a good basis, then add garlic, chilli and sugar to taste.
Soy, Ginger & Garlic Sauce
A simple soy-based sauce can be a great accompaniment to both beef and vegetable noodles. Dark soy sauce mixed with finely chopped ginger and minced garlic works particularly well. A dash of sesame oil will lift the sauce to add a great toasty flavour.
Sweet & Sour Sauce
Despite being a favourite of many, people rarely make sweet & sour sauce at home. Combine the sour ingredients (soy sauce and rice vinegar) with the sweet ingredients (tinned pineapple chunks, tomato ketchup and sugar). The balance between sweet and sour is very important, so taste as you go.
Top tip: if the sauce is looking a little thin, add a teaspoon of cornflour dissolved in water to the sauce and within minutes it should begin to thicken. Alternatively, if it is too thick add a tablespoon of hot water.
The popular Chinatown establishment, Golden Dragon Restaurant opened its flagship in Colindale, North London in summer 2017. The 300 cover restaurant features classic Hong Kong style décor and specialises in dim sum by day and Cantonese and Pekinese á la carte in the evening. The Colindale hotspot is perfect for large groups and traditional Chinese-style banqueting, as well as couples seeking a more intimate experience.