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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 Spiced Burgers with Mango Salsa

Preparation Time: 15 minutes plus chilling time

Cooking Time: 12-16 minutes

Serves: 4

Ingredients

  • 450g/1lb lean beef mince
  • 5ml/1tsp turmeric
  • 1 onion, peeled and grated
  • 15-30ml/1-2tbsp freshly chopped coriander
  • 10ml/2tsp garlic paste or 2 large garlic cloves, peeled and finely chopped
  • 10ml/2tsp fresh root ginger, peeled and finely chopped
  • 15ml/1tbsp garam masala....
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