This week I picked up a package of Sainsbury’s Sweet Chilli Stir-Fry Sauce. I’m not sure what came over me, as I’ve had bad experiences with packaged sweet chilli sauce in the UK. I’m used the Australian sauce, which is more sweet than hot, but it’s not overly sweet. I remember the good old days of ordering crispy wedges with sweet chilli sauce and sour cream at the beach… but I digress. The sweet chilli sauce experiences I’ve had here in the UK have been either sickly sweet or too spicy. Then I discovered the Saucy Fish Company salmon in sweet chilli and lime, and I was encouraged again, as this is really delicious – but too spicy to use as a stir fry sauce.
Sainsbury’s sweet chilli stir-fry sauce really surprised me. It was excellent. It wasn’t too sweet or too spicy, or too anything really – it was just good. The bag was large enough to coat four fillets of salmon as well as give a good coating to a large pan of stir fried vegetables and wok noodles. It was a really good meal, which everyone enjoyed a lot. I bought the sauce again, and look forward to finding other uses for it.
I drizzled the sauce over the salmon, then baked the fish in the oven for 20 minutes.
In a large pan, I stir fried mushrooms until all the water had evaporated from them. I removed them from the pan and set aside. I scrambled 3 eggs in a bowl and added a little soy sauce, then cooked them in a hot pan until they were almost done. I rolled them up japanese style, and then cut them into strips. I set these aside too. I stir fried some broccoli until just cooked but still crisp, then added back the mushrooms, and added some wok-ready noodles. I poured in the remainder of the sauce and cooked until everything was hot and the noodles were soft – around 3 minutes. I added back the egg strips, gave it a light stir, then served everything in a shallow bowl, topped with the salmon.Pin It