How do i make a stir fry?

Pretani

lauzjp wrote: »

blimey you lot make stir fry sound complicated! :rolleyes:

I'm fussy when it comes to stir-frys, I like everything cooked with a slight crunch like the chinese restaurants and I like the flavours of the chinese restaurant stir-frys compared to those in jars.

lauzjp wrote: »

can someone explain though - I don't like beansprouts, but I like them in a stirfry!?

I'm the same. It's the sauce and oil the beansprouts are coated in that helps.

southernscouser

meester wrote: »

Depends what sort of noodles you have. SS has probably bought fresh noodles, which are sold in the veg section next to the stirfry veg packets, and they shouldn't be boiled, because they are ready to use.

Indeed I have!

Do I just check them in the wok aswell? :think:

Triker

southernscouser wrote: »

Indeed I have!

Do I just check them in the wok aswell? :think:

Yup.:D :rotfl: :T

shays_mum

oh just the thing i was looking for thanks peeps

Stephen_Leak

Try these two, grasshopper. Please note how one cunningly uses the left-over stuff from the other, in true MSE style. Those thin beef "sizzle steaks", which are often on special offer are good for stir fries.

STIR FRIED BEEF IN BLACK BEAN SAUCE

Serves 2

INGREDIENTS

250g of beef
½ a bunch of spring onions
112g (½ a 225g tin) of bamboo shoots
1 tablespoon of sunflower oil
120g sachet of black bean sauce

METHOD

Cut the beef into very thin strips. Wash the spring onions, cut off the root ends and leaves, peel off and discard any dried up or slimy outer leaves, then chop into 1cm (½ inch) pieces. Open the tin of bamboo shoots and drain off the liquid.

Put the oil into a frying pan or wok on a medium heat. Add the beef. Fry for about 3 minutes until cooked. Stir frequently to stop it sticking. Add the spring onions. Continue to fry for another minute. Stir frequently to stop it sticking. Add the bamboo shoots and black bean sauce. Continue to fry for another minute. Stir frequently to stop it sticking.

ADDITIONS & ALTERNATIVES

Use pork instead of the beef. Add 112g (½ a 225g tin) of water chestnuts. Add ½ a sweet pepper, cut into slices (see below). Serve with boiled rice or noodles.

STIR FRIED VEGETABLES

Serves 2

INGREDIENTS

112g (½ a 225g tin) of bamboo shoots
112g (½ a 225g tin) of water chestnuts
50g of mange tout peas
125g (½ a 250g pack) of bean sprouts
½ a bunch of spring onions
½ a red sweet pepper
1 clove of garlic
1 tablespoon of sunflower oil
1 tablespoon of dark soy sauce*

METHOD

Open the tins of bamboo shoots and water chestnuts and drain off the liquid. Wash the mange tout peas. Wash and drain the bean sprouts. Wash the spring onions, cut off the root ends and leaves, peel off and discard any dried up or slimy outer leaves, then shred them. Wash the sweet pepper and cut it into slices (see below). Peel the garlic and chop it into tiny pieces.

Put the sunflower oil into a frying pan or wok on a medium heat. Add the garlic. Stir frequently to stop it sticking. Add the bamboo shoots, mange tout peas, spring onion, sweet pepper and water chestnuts. Stir thoroughly, so everything gets coated in the oil, for about 30 seconds. Add the bean sprouts and stir thoroughly for another 10 seconds. Add the soy sauce and stir thoroughly for another couple of minutes.

ADDITIONS & ALTERNATIVES

Add ½ a teaspoon of five spice powder at the same time as the garlic. Add ½ a tablespoon of dry sherry or rice wine at the same time as the soy sauce.

You can add almost any vegetable that you happen to have around and needs using up. Baby sweet corn, broccoli, cabbage leaves, carrots, cauliflower, lettuce leaves and mushrooms are particularly suitable. Cut the carrot into matchstick-sized strips, and everything else into 1cm (½ inch) pieces. The leaves and mushrooms should be cooked for about 2 minutes, and everything else for about 3 minutes.

TIPS

This cooks very quickly, so the secret is to get all the ingredients prepared and measured out beforehand, and then put them on plates or in bowls in the order that they go into the pan or wok.

Serve as a side dish, or with boiled rice or noodles. Rice will take longer to cook than the stir fry, so put it on while you are preparing the ingredients.

* Dark soy sauce is mainly used for cooking, as its flavour develops with heating. Light soy sauce is mainly used for seasoning.

HOW TO CUT A ROUND SWEET PEPPER INTO STRAIGHT SLICES

Cut the top and bottom off but don’t throw them away. Remove and discard the middle bit with the seeds. Make a cut down the pepper. Open it out. The round pepper is now a rectangular pepper. Cut into slices. Cut the stalk out of the top end and then chop it and the bottom end into tiny pieces. Add the chopped pepper to the dish.

sb44

I bought quite a bit of meat at Tesco the other day, all the usual reduced prices.

Anyway, a couple of packs are the Healthy Living Stir Fried Beef packs which I haven't bought before.

Does anyone have a recipe they can rec for that please?

I assume if it is stir fry ie quick cook it must be a decent bit of steak.

catnap53

I have made Gordon Ramsay's stir fried beef with noodles from the cookalong show twice recently. Love it.

Zzzz

haleygrey

Try making a stir fry sauce for it. I usually do soy sauce, ginger, tomato puree or ketchup and chili oil, oh and either honey or brown sugar if its too spicy. Tesco do a nice one called chao zhou, which has a bit of a kick but once its cooked it then gets quite nice, anyway mix that up with lots of vegetables, another place for things like that is Lidls, if you have one nearby, they do packs of frozen veg and one is a chinese recipe, just throw that in.

sb44

Thanks folks.

twink

i have started doing stir fries recently and am ok with what veg to use but i want it to be low fat and low salt, light soy seems too salty, what do you add to your stir fry? i know you can buy liquid sauce in pkts but guess they would be too high in salt too