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.