Chinese New Year was yesterday, for those keeping track - it was rather unfortunate that Singles Awareness Day overshadowed it, but that’s what you get when you have competing calendars.
I was left to fend for myself tonight, so I decided to go along with the season and cook one of my favourites - sweet and sour stir fry. I’d much rather make my own sauces than go for a jar. This is trivial if you’re making some pasta thing, where a bought tomato sauce is little more than a minor convenience, but complex sauces are unsurprisingly more involved.
However, I found one that is quite tasty and isn’t too demanding on your store cupboard. Rice vinegar would be better, but I tried it with white wine vinegar and results were definitely acceptable. A sprinkle of crushed chilli gives a delicious kick to it, but be sparing.
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