Stir Fry

This isn’t very authentic!

Ingredients

• A mixture of lots of different vegetables, like onions, spring onions, beansprouts, peppers, carrots, broccoli, mini whole sweetcorn, green beans, mushrooms, ...
• 15ml cooking oil (sesame oil if you have it)
• Any stir fry sauce

Method

1. Chop up the vegetables. Vegetables that take a long time to cook (like carrots) should be chopped up into small pieces (pea-sized-ish) so they cook quickly.
2. Heat the oil in a wok (or a large frying pan)
3. Add the vegetables and cook for about 5-10 minutes until half cooked. Stir frequently so everything is coated in the oil and nothing burns. If you have carrots you could add them earlier than mushrooms etc. so they get a chance to cook.
4. Add the sauce
5. Cook for 2 more minutes (the vegetables should be crunchy)
6. Serve

Ideal with Chinese spare ribs. Add nuts (especially cashew nuts) and sesame seed for a vegetarian alternative. Works well with noodles (“straight-to-wok” noodles are best, but dried noodles are OK) or rice.

If the vegetables aren’t cooked enough and the pan is going dry, add some water and put a lid on the pan. The steam will speed up the cooking.

You can make a simple sauce with soy-sauce, rice or cider vinegar and sherry (if you have it). You could also add honey. Chinese “5-spice” and coriander work well too.

This page was last modified on 9 December 2007.

This work by Matthew Blissett is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.