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Stir fry

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veronica View Drop Down
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  Quote veronica Quote  Post ReplyReply Direct Link To This Post Topic: Stir fry
    Posted: 11 Jan 2007 at 14:05
I'm quite partial to a good old stir fry, does anyone have any recipies they would care to share.
I'm not too keen on sweet and sour but I don't rule it out completely.
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  Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: 11 Jan 2007 at 14:30
Hows about :

Ingredients
450g/1lb boneless skinless chicken breasts, cut into 5cm/2in chunks
1 tbsp light soy sauce
1˝tbsp Shaoxing rice wine or dry sherry
˝ tsp salt
1 tsp sugar
1 tsp sesame oil
2tsp cornflour
2 tbsp groundnut oil
1 tbsp finely chopped fresh root ginger
1˝tbsp coarsely chopped garlic
2 tbsp finely chopped shallots
3˝tbsp finely chopped spring onions
2˝tbsp coarsely chopped salted black beans
150ml/5fl oz classic Chinese stock or good quality bought stock



Method
1. Put the chicken in a bowl and mix with the soy sauce, rice wine or sherry, salt, sugar, sesame oil and cornflour.
2. Heat a wok over a high heat, then add the oil. When it is very hot slightly smoking, add the chicken and stir-fry for 2 minutes.
3. Then add the ginger, garlic, shallots, 1˝tbsp of the spring onions and the black beans and stir-fry for 2 minutes.
4. Finally add the stock. Bring the mixture to the boil, then reduce the heat, cover and simmer for 3 minutes or until the chicken is cooked. Garnish with the remaining spring onions and serve.


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  Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: 11 Jan 2007 at 14:34
Chinese Crispy Beef Stir-fry

Serves 2

Ingredients
8 oz (225 g) rump steak
4 oz (110 g) rice noodles
1 stem lemon grass
1 fat garlic clove
1˝ inch (4 cm) piece fresh ginger
6 spring onions
1 medium leek
1 medium carrot
2 rounded teaspoons cornflour
1 level teaspoon Chinese five-spice powder
2 tablespoons groundnut oil or other flavourless oil
2 tablespoons soy sauce
3 tablespoons dry sherry
pinch salt

The secret of a successful stir-fry is speed. So what you need to do is have everything prepared before you start. The first item to prepare is the rice noodles. Place these in a large bowl with a little salt, then pour warm water over them and leave them to soak for exactly 15 minutes and no longer.

Now for the vegetables. First the lemon grass – remove the outer tougher leaves, trim off the woody tops, then slice the rest very finely. The garlic should be peeled and also chopped finely. The piece of ginger needs to be peeled, cut into thin slices and then the slices cut into tiny matchstick pieces. Finely slice the white part of the spring onions, then cut the tender green part into 2 inch (5 cm) lengths and then the lengths into little strips. Now the leek: first halve the white part lengthways and cut into similar matchstick-sized strips, then cut the green, tender part of the leek into diagonals to make diamond-shaped pieces. Cut the carrot lengthways and then make this, too, into matchsticks.

Now for the meat. This is cut into 2 inch (5 cm) pieces and these are then cut lengthways so that the meat, too, is now in thin strips. Next you need to take a small bowl and in it mix the cornflour and the five-spice powder together. Mix the meat in this mixture until it is all well coated. Drain the noodles, shaking off any excess water, and then all is ready to cook.

Now place the wok over a high heat, without adding any oil at first. As soon as it's very hot, add 1 tablespoon of the oil, let it sizzle, then add the meat and toss it and stir-fry it in the hot oil for about 2 minutes. Then remove the meat to a plate. Add the remaining oil, let it sizzle and then add the lemon grass, garlic and ginger. Toss these around for about 30 seconds, then add the carrots, spring onions and leek and toss these around also for 30 seconds. Next add the liquid – soy sauce, sherry and 2 tablespoons of water. Then, as soon as the liquid is very hot, stir in the noodles, combining them with the vegetables. Finally, return the meat to join all the vegetables, toss everything together a couple of times and serve immediately in hot bowls.
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  Quote veronica Quote  Post ReplyReply Direct Link To This Post Posted: 11 Jan 2007 at 14:37
Wow, thanks for those they sound v tasty
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  Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: 11 Jan 2007 at 14:37
Or if you want to be exotic, try...

Red Ant Stir Fry
Ingredients
1 tablespoon oil
300g female giant red ants
1 onion, chopped

Preparation
Heat the oil in a pan, then stir-fry the ants and the onion together until the onion is well browned. As the ants are cooked they become dry and crisp, due to their high fat content. They taste like bacon. Serve with a spiced vegetable such as potatoes or rice with chilli powder.

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Laura View Drop Down
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  Quote Laura Quote  Post ReplyReply Direct Link To This Post Posted: 11 Jan 2007 at 15:09
can't help with a recipe as i always just chuck things in with some 5 spice and soy sauce.

top tips:
*get the wok really really hot
*make sure everything's cut up the same size
*toss noodles in with the meat and/or veg rather than serving separately
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  Quote veronica Quote  Post ReplyReply Direct Link To This Post Posted: 11 Jan 2007 at 15:21
I think I'll pass on the red ants one
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  Quote Kirsten Quote  Post ReplyReply Direct Link To This Post Posted: 11 Jan 2007 at 15:25
Yeah just a bit too exotic for my tastes as well i think. Think i like my ants as far away from me as possible. Other recipes sound lovely though.
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  Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: 11 Jan 2007 at 15:26
There's a nice one with Dragonflies and Coconut milk too!!
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  Quote veronica Quote  Post ReplyReply Direct Link To This Post Posted: 11 Jan 2007 at 21:13
Oh dear, I think I'll pass on that one too
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  Quote Kirsten Quote  Post ReplyReply Direct Link To This Post Posted: 11 Jan 2007 at 21:23
Yuck keep critters as far away from me as possible dont want them as dining companions or dinner
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