Chinese
The Frugal Foodie
Ingredients
Sauce: 1/2 cup soy sauce
Sauce: 1/4 cup oyster sauce
Sauce: 1 tbsp chicken stock powder
Sauce: 1 cup water
Sauce: 1 tbsp crushed garlic
Sauce: 1 tbsp crushed ginger
Sauce: 1 tbsp brown sugar
Sauce: 1 tbsp apple cider vinegar
Sauce: 1 tbsp cornflour
Stir-fry: 500g chicken or beef, sliced into bite-size strips
Stir-fry: 2 tsp bi-carb soda
Stir-fry: 4 cups stir-fry vegetables
Stir-fry: 450g fresh hokkien noodles
Method
Mix all sauce ingredients into a jar and give it a good shake. Keep in the fridge for up to a week.
Slice your chicken or beef into bite size strips.
Sprinkle over the bicarb soda and massage in, then set aside for 15 minutes.
Take this time to mix your sauce and slice your vegetables.
Pop your noodles in the microwave for 2 minutes to help them separate easily.
Rinse your meat in cold water and dry with a paper towel.
Heat your wok or pan with a little oil until very hot.
Add in your meat and toss until it's nearly cooked. It should only take a few minutes.
Add your vegetables and keep tossing for another few minutes.
Add your noodles and sauce and toss until the sauce has thickened and everything is steaming hot.
Steph De Sousa
Steph De Sousa cooks as The Frugal Foodie, building recipes around what's already in the pantry and the produce nobody wants to throw out. Her style is straightforward and budget-aware without being austere: roast vegetable peelings, second-day rice, a freezer worked properly. She brings practical home rhythms to Savour and Wander.
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