Frying it up!

So this is a little bit of a cheat recipe as it’s so similar to last weeks one BUT nothing beats a good stir fry, so here it is:

500 g Pork/Chicken/Beef sliced lengthways into strips
1 Carrot, peeled and cut into match sticks
1 red pepper, sliced with white parts removed
1/2 onion, cut lengthways into about eights
2/3 Spring onions, chopped diagonally
1 red chilli, chopped diagonally
1/2 cup frozen corn
1/2 cup frozen/fresh green beans
3 garlic cloves, chopped finely
Soy sauce
Oyster Sauce
Fish Sauce
Palm Sugar
Sesame oil

1. Marinate the meat in soy sauce with some chopped garlic, salt and pepper for at least half an hour (while chopping all the veggies), or even over night.
2. Put the wok on high. Once piping hot pour in a little sesame oil.
3. Pour the meat with its sauce into the wok. Cook for no longer than 5 minutes, stirring continuously.
4. Place meat into a bowl and let it rest.
5. Heat up the wok again, pour in a little sesame oil and chuck in the onions. Cook until golden brown.
6. Toss in the rest of the veggies. Cook for about 5 min stirring continuously.
7. Poor in a little Soy Sauce, about a table spoon of Fish Sauce and about 2 table spoons of Oyster Sauce. Add about 1 tablespoon palm sugar. Taste. If you feel you need more saltiness, add more sauce, if you need less, add more sugar.
8. Cook for about 1 to 2 minutes and throw in the meat. Toss.
9. Once the meat has warmed up again, serve.

Serve with Jasmine/Fragrant rice.

Cooking tips:
Always heat the wok up first and when it’s ready, then pour in the oil. If you heat the oil up in the wok it tends to burn.
Cooking the meat first and letting it rest ensures it stays juicy and tender.
While the wok heats up for the veggies, I clean out the remaining residue from the meat. This ensures that there is nothing burnt.
I tend to first cook the raw veggies, then add the frozen and then the sauce. Each time allow the wok to get back to full heat before adding the next ingredient.
Again, you can mix whatever veggies you want in your stir fry. Courgettes, Shiitake and Broccoli work well and if you have Bok Choy (I grow my own because I haven’t found any in CT yet) definitely add that.
If you don’t have palm sugar, you can replace it with brown sugar or honey. Honey is great as it makes the sauce nice and sticky.

*Don’t forget to enter my competition where you can win THREE moustache pins for Movember!


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