I made this little stirfry a few nights ago and was quite impressed with how it tasted. Usually I would just use sweet chilli and soy sauce, but I put a bit more effort into it this time. I tried to create a balance of sweet and sour by using vinegar and brown sugar, with oyster sauce and hoi sin for the saltiness, and hot chilli sauce for some oomf! I would recommend using a rice vinegar or wine like shao hsing, and good quality, authentic sauces.
I used some purple heirloom carrots which my mum gave me from her garden and just whatever else was in the fridge. I think there was capsicum, broccoli, red onion and eschallots in there, and some corriander to garnish. I don’t recall the exact quantities or ingredients but I will be making something similar to this in the future, it was really yummy.