I decided to make Sweet Chilli Mushroom Stir Fry with Pak Choy. As usual, I gathered all my ingredients…mushrooms, rice, pak choy, ginger, garlic, soy sauce, sweet chilli sauce….
Disaster! Panic! Pandemonium! No sweet chilli sauce! None. Not a drop. What to do. Google.
Google provided a plethora of sweet chilli sauce solutions. All claiming to use ‘kitchen cupboard staples’, and so long as chillis and sherry are staple items in your cupboards, then you’ll be fine…
This version uses cups as measures – I don’t have cups, I have mugs. Big bastard ones that you drink proper tea from. But a mug is a cup is a vessel so I just got on with it.
- ½ cup white wine vinegar
- ½ cup + 2 tbsp white sugar
- ¼ cup water
- 3 tbsp fish sauce
- 2 tbsp sherry
- 3 cloves garlic, minced
- ½ tbsp dried crushed chilli
- ½ fresh chilli, chopped
- 1 tbsp cornflour mixed in some cold water
Possibly the simplest thing you can make. Put everything in a pan except the cornflour solution:
Bring to the boil. Simmer for about 15 mins until the liquid reduces by a third. Add the cornflour and cook until the sauce thickens:
I fried up some garlic, ginger, mushroom, onion, pepper and pak choi…
And then I poured the chilli sauce all over it…
Sometimes the simple things are the best (mind you the sweet chilli sauce nearly took my head off, fresh chilli not needed unless you are hardcore)