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Call us on 01253 353 277

Stir Frying

Stir-frying is an ideal quick method of cooking meat as the thin strips cook in only a few minutes. It is only necessary to use a very small amount of oil (1tbsp) when stir-frying. Use a vegetable based oil which can be heated to higher temperatures. Use a non-stick wok or large frying pan. Always ensure that the pan or wok is really hot before adding the meat a little at a time - it should sizzle when the pieces are added. The meat should ideally be trimmed of excess fat and cut into approximately 1cm (½") strips, cut across the grain to help tenderise the meat and prevent shrinkage.

Method

  • Heat 15ml (1tbsp) oil in a wok or large frying pan.
  • Add the meat and stir-fry for the recommended time.
  • Add the hardest vegetables first (e.g carrots, onions) and cook for 2-3 minutes before adding the rest.
  • Add sauce of your choice (up to 150ml (¼pt)) and cook for a further couple of minutes.

Suggested vegetables for stir-frying:

  • Baby sweetcorn, Green beans
  • Bamboo shoots, Leeks
  • Beansprouts, Mushrooms
  • Broccoli, Mange tout
  • Carrots, Peppers
  • Peppers, Spring onions
  • Chinese leaf, Swiss chard
  • Courgettes, Sugar snap peas
  • Or try a packet of stir-fry vegetables from your supermarket.
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Choice Recipes
Asian-Glazed Steaks

Preparation Time: 5 minutes

Cooking Time: (Based on a 2cm/¾inch thick steak) Rare: 2½ minutes

Serves: 4

Ingredients

  • 4 lean sirloin, rump or rib-eye steaks
  • For the Marinade:
  • 90ml/6tbsp light soy sauce
  • 60ml/4tbsp plum jam
  • Grated zest and juice of ½ lime
  • 2 spring onions, finely chopped
  • 45ml/3tbsp freshly chopped coriander
  • 5cm/2inch piece fresh root ginger, peeled and finely grated
  • 2 garlic cloves, peeled and finely chopped
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