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  1. #1
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    Default Stir fry

    Whats your favourite stir fry recipe?

    I haven't made one in years so would love exact amounts etc. Also please add if your kids enjoy it too.

    Thanks

  2. #2
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    DD complains every single time I say we're having stir-fry and then tells me she likes it afterwards... every single time. lol.

    I generally don't do anything special... diced meat, diced veges... chuck them in a hot pan with oil... and use oyster sauce, serve with noodles or rice. THat's my standard basic.

    Otherwise...

    I've really liked this and done it a few times: http://www.taste.com.au/recipes/18084/pork+chow+mein

  3. #3
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    Our fav is a Kylie Kwong Prawn stir fry , DS loves all Asian food and prefers noodles over rice!

    Ingredients:

    6 fresh asparagus spears, sliced into peices
    400 g fresh king prawns peeled, de-veined, tail intact & butterflied
    ¼ cup peanut oil
    1 tablespoon ginger julienne
    1 clove garlic crushed
    10 fresh spears baby corn
    1 large red chilli halved lengthways & deseeded
    2 tablespoons shao hsing wine
    ¼ teaspoon white sugar
    1 tablespoon tamari or soy sauce
    1 tablespoon hoi sin sauce
    ¼ teaspoon sesame oil
    ¼ cup veggie stock
    2 shallots chopped
    1/2 bunch fresh coriander

    Heat peanut oil in a hot wok and stir fry prawns for 1 minute.
    Add ginger, garlic, asparagus, baby corn and chillies, stir fry 1 minute.
    Pour in wine and simmer for 10 seconds.
    Add sugar, soy and sesame oil, stir fry 20 seconds.
    Add stock and simmer for 2 minutes or until prawns are just tender.
    Stir in chopped fresh coriander and shallots and serve with boiled jasmine rice or rice noodles

  4. #4
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    When you stir fry, marinating makes a huge difference. It's all really to taste, but meat should be in thin strips so it absorbs, soy, water, black&white pepper, sugar, corn starch left for 5min or so and that's all you need. Amounts vary depending on the meat, rice wine is optional, as is sesame oil.

  5. #5
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    My fave stir fry is actually from the biggest loser cook book!

    Stir fry beef with buk Choy in oyster sauce

    500g beef (sliced into bite size pieces)
    1tbsp rice bran oil
    2tsp crushed/chopped garlic
    1 tsp crushed/chopped ginger
    (for the two above, I use the gourmet garden pastes)
    1/2 cup beef stock (I use one cube of beef oxo)
    1/2 cup oyster sauce
    Half a brown onion, sliced
    Bunch buk Choy

    Heat oil in wok, add sliced onion and cook until tender. Add garlic and ginger and stir in until fragrant. Add beef and brown. Add beef stock and oyster sauce and stir though until heated. Just before serving add buk Choy and cook for about a minute or two so it gets warm but doesn't wilt. Serve with steamed rice.
    You can substitute the buk Choy for beans or broccoli.

    So yummy and quick! I'm actually cooking it for tea tonight.


    Sent from my umbrella

  6. #6
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    Atm my favourite stir fry is vegies with black pepper sauce.
    Fry up some onion and ginger in a couple of tbsp. Of sesame oil, then add other vegies. I usually use carrot, capsicum, broccolini, broccoli, beans, snow peas and some leafy greens like pak choy.
    Then add 3 tbsp. of soy sauce, 1 tsp. of white pepper and one tbsp. of black pepper.
    Serve over some rice noodles.
    Super easy, healthy and tasty.

  7. #7
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    I love the sticky sweetness of terriyaki. I use this <a href="http://www.maggi.com.au/recipes/Teriyaki-Chicken-with-Soba-Noodles">chicken stir fry</a> recipe, but I add waaaaay more green and bean sprouts for crunch!

  8. #8
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    Ohh... my link didn't work.

    The recipe is here: http://www.maggi.com.au/recipes/Teri...h-Soba-Noodles


 

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