Growing up, my parents used to make stir-frys for dinner all the time. My mum was often the one to cook, and she had a few recipes that she always kept in the weekly rotation; stir-frys was one of those recipes. At the end of the week, a stir-fry was the perfect meal to use up any leftover veggies. I loved my mum stir-frys, and for me, it’s one of those meals that’s really homely and comforting. So it’s no surprise that I also love cooking stir-frys for myself and Freya at home.

A good stir-fry sauce recipe can make any dinner shine!

The challenge of a good stir-fry is taking all those various ingredients and bringing them together in a delicious way. That’s where a good stir-fry sauce recipe comes in! I believe that a stir-fry’s make or break moment is in the sauce. Mediocre supermarket sachets can leave even the best ingredients flat. On the other hand, a tasty homemade stir-fry sauce lifts everything up and can even make tired veggies delicious.

Cooking with our easy stir-fry sauce

One of my favourite ways to use this sauce is for coating crispy tofu. If you’re pan-frying tofu, once the tofu is almost finished, pour the sauce over the tofu whilst it’s still in the pan and continue to cook. The sauce will stick and coat it. Continue to fry until the sauce becomes crisp and a dark golden colour on the outside. Alternatively, you can use our easy stir-fry sauce as a finishing touch, simply drizzled over the meal. I will often do both of these techniques when cooking a stir-fry at home.

Just how simple is it?

Our homemade creamy vegan peanut stir-fry sauce is sweet, earthy, and simple to make. It’s so easy to make, all you need to do is mix the ingredients together in a cup, and you’re done! Just a little bit of stirring with a fork, and hey presto, easy stir-fry sauce. Or if you don’t even want to get the fork involved, simply put the ingredients in a jar, pop the lid on and give it a good shake!

This recipe is:

Incredibly easy
Uses ingredients you’ll probably already have
Vegan, gluten-free and dairy-free

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