recipes — Wok Sauce RSS

A super easy stir fry, you can choose any vegetables you like. Just be cognizant of the different cooking times and start with the vegetable that takes the longest. You also want to keep the crunch, so don’t over cook it.

Serves 2 You’ll need: lotus stem baby corn Chinese cabbage stems garlic, minced 1 tbsp njh Thail Basil Sauce dark soy sauce Kecap Manis/ sweet soy sauce/honey Cabbage leaves Spring onion to garnish Method: Add minced garlic in a heated wok with oil, add the lotus stem, baby corn, Chinese cabbage stems and stir fry. Add a tbsp of njh Thai Basil Sauce and dark soy sauce. You can add Kecap Manis or sweet soy sauce or honey as well. Add the leaves of the cabbage and you are done. Garnish with spring onions

You could use any of our sauces or even mix them up and marinate the chicken in it to make these easy yet super delicious wings. You could also use any protein like fish, paneer, tofu and cook up a storm. If you want it hotter, just add njh Hot Travelling Chillies

This is a super easy grill. You can use any meat or seafood and any of our sauces.

Serves: 2-3 You’ll need: 4 leftover mutton chops 1/2 cup cooked toor dal 100 gms fresh methi 2 tbsp njh Thai Coriander Wok Sauce 2 tbsp Mothership’s Meat/Seafood/Veg Spice Mix 1 tbsp ginger garlic paste, freshly ground 1/2 tsp turmeric 1 tsp tamarind Paste or 2 tomatoes Salt to taste Method: Add the turmeric and the tamarind or tomato to the cooked dal. Heat on the stove. Add the njh Spice Mix and Wok Sauce. Mix together. Add salt. Once it boils add the methi followed by the lamb chops. Enjoy! Pro tip: We used leftover njh Thai Coriander Wok Sauce grilled chops to make a yummy curry. You could even use leftover grilled chicken. I used tamarind paste but tomatoes...