This is a recipe from Ching’s Chinese Food Made Easy which I borrowed from the library last year. Yesterday I found some leftover sesame sauce in the freezer and used it to flavour a slightly bland veg and noodle stirfry. The sauce is quite acidic but with my stirfry the result was fantastic. I didn’t have the recipe but happily I found it on someone’s food blog:

This recipe is more of a template for me than something to follow to the letter e.g. I like to make the sesame sauce quite thick, omitting a lot of the water for the stock cube, and doubling the amount of tahini. The black rice vinegar can be reduced to 1 tsp as it is very strong.