stir fries

Spiced Honey Chicken with Sauteed Snap Peas, Carrots, &amp; Cabbage

carrots

chicken

garlic

cabbage

(8 oz) pkg sugar snap peas

onions

chili-garlic sauce

honey

sesame seeds

soy sauce

sesame oil

virgin coconut oil

Peel and mince garlic; combine with chili garlic sauce, soy sauce, honey, and sesame oil in a small bowl; whisk to combine.

Place chicken in a baking dish, making sure to unroll the thigh pieces and lay them flat. Drizzle with half the marinade and place in the oven. Reserve the remaining, untouched marinade for later. Bake chicken until cooked through and golden, 20 minutes, flipping once halfway through.

While chicken is cooking, wash and dry the fresh produce.

Preheat a large skillet over medium-high heat.

Peel and thinly slice onions into half rings.

Once the skillet is hot, add coconut oil and swirl to coat the bottom.

Add onions to the skillet and stir-fry until tender, 2-3 minutes.

Add peas and carrots to the skillet with the onions and stir-fry, 2-3 minutes more.

Trim off and discard the root end of the cabbage; halve the cabbage lengthwise, then thinly slice crosswise.

Add cabbage and remaining marinade to skillet and stir-fry until cabbage is just wilted, 1-2 minutes.

To serve, divide stir-fried vegetables between plates; top with chicken and sesame seeds. Enjoy!

Dust off your wok and gather ingredients for this fast and fresh pork noodle dinner!

Asian pork and vermicelli noodles

milliliters (1/3 cup) soy sauce

peanut oil

garlic cloves, crushed

ginger

tsp chilli powder

(about 460 grams) pork leg steaks

rice vermicelli noodles

bean sprouts

green shallots, trimmed, sliced diagonally

baby bok choy, ends trimmed, washed, shredded

lemon,

With plump prawns and a garlic-soy sauce, these slippery rice noodles are irresistible.

Char kway teow

pkt large rice stick noodles

vegetable oil

medium green prawns, peeled leaving tails intact, deveined

garlic cloves, finely chopped

tbsp sambal oelek

tbsp kecap manis

eggs, lightly whisked

bean sprouts,

chives

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Try this take on a famous Chinese dish which uses tender lamb and capsicum.

Kung pao lamb

lamb leg steaks, thinly sliced

red onion, halved,

red capsicum, seeded, thinly sliced

(1/2 cup) roasted unsalted peanuts

tsp crushed chilli

tsp finely grated fresh ginger

(3/4 cup) Massel salt reduced chicken style liquid stock

tbsp oyster sauce

hoisin sauce

tbsp cornflour

shallots, trimmed, thinly sliced diagonally

white rice,

chilli,

Hoisin sauce, extra, to serve

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Fiery with chillies and fragrant with ginger, this sizzling pork dish is a feast for the senses.

Spiced pork with eggplant

milliliters (1/4 cup) peanut oil

(about 250 grams) Lebanese eggplants, halved lengthways

tsp dried chilli flakes (optional)

fresh shiitake mushrooms, thinly sliced

lean pork mince

milliliters (1 cup) Massel chicken style liquid stock

dry sherry

tsp caster sugar

tsp sesame oil

Shallots, trimmed, sliced, to serve

White pepper, to serve

Bring the flavours of northern China into your home with this cumin-spiked Uygurian lamb stir-fry.

Xinjiang lamb with cumin & chillies

cumin seeds

tsp cumin

tsp dried chilli flakes

tbsp light soy sauce

tbsp rice bran oil

brown onion, halved,

green capsicum, seeded, coarsely chopped

coriander

chilli flakes, extra, to serve

rice,

Shallot, finely chopped, to serve

Whatever you do, don’t cut your noodles – they represent long life!

Gingery shiitake noodles

pack medium dried egg noodle

tbsp groundnut oil

fresh root ginger

fresh shiitake mushroom

spring onions

tbsp good-quality oyster sauce

Cook the noodles according to pack instructions, then toss with a little sesame oil to stop them sticking.

Heat a wok over a high heat, then add the groundnut oil. Once it’s smoking, add the ginger, stir-fry for a couple of secs, then add the mushrooms with a splash of water to create steam, and cook for 1 min. Toss through the cooked noodles for 2 mins until hot, then add the spring onions, oyster and soy sauces, and a dash more sesame oil.

This is a weekly staple at our house, because I can whip it up in no time.

Chinese Pork Mince Stir-Fry recipe

chilli deseeded fresh thinly sliced whole

tbs ginger finely chopped fresh

pork mince

brown sugar

tbs oyster sauce

fresh green beans

peanuts

basil

water

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<p>Some fresh produce and a few pantry staples are all you need for delicious hoisin chicken stir-fry.</p>


Hoisin chicken stir-fry

Chicken Breasts, thinly sliced widthwise

milliliters (1/3 cup) peanut oil

garlic,

ginger,

red onion,

green beans, trimmed,

baby pak choy, trimmed, roughly chopped

yellow capsicum, seeded, thinly sliced

spring onions, thinly sliced on the diagonal

white long-grain rice, to serve

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This quick and tender stir-fry recipe blends Mongolian beef with chewy udon noodles for an Asian fusion dish the whole family will love. Perfect for midweek.

Mongolian Beef Udon Noodles

(10.5

onion,

4cm (1.5”) piece ginger, peeled, finely julienned

garlic cloves, roughly chopped

carrot

zucchini

(7 oz) packets shelf-ready udon noodles

oyster sauce

Chinese Shaoxing wine

spring onions (scallions),

Marinade:

½ tsp bicarbonate of soda (baking soda)

tsp cornflour (cornstarch)

1.Place a large pot of water over high heat and bring to the boil. In the meantime, place the beef and the marinade ingredients in a bowl. Mix until well combined.

2.Heat the vegetable oil in a wok over high heat. Pour in the oil. Add the onion and stir-fry for 1-2 minutes or until the onion is starting to colour. Add the beef and use a spatula to spread it out in the pan. Allow to sear for 2 minutes. Then stir-fry and allow to settle and sear again for another minute. Add the ginger, garlic, carrot and zucchini. Stir-fry until just combined. Turn the heat off while you prepare your noodles.

3.Place the noodles in your pot of boiling water. Use tongs to gently separate the noodles. As soon as they have come loose, use tongs to transfer the noodles to the pan with the beef. Turn the heat back on and add the soy sauce, oyster sauce and Chinese wine. Toss until everything is well combined and the sauce is shiny and thickened slightly. Toss through the spring onion. Remove from the heat and serve.

Black pepper beef is a total takeout classic, but it’s often a sad affair thanks to tough meat, insipid sauce and soggy vegies. My spin is infinitely better, with its tender, luscious, savoury goodness. A Chinese recipe to treasure.

Chinese Black Pepper Beef

(1 lb) chuck steak (aka gravy beef)

capsicums (bell peppers), deseeded, cut into bite-sized pieces

(5 oz) canned baby corn, drained

tbsp Chinese Shaoxing wine*

½ tsp bicarb soda (baking soda)

Black pepper sauce:

½ tsp dark soy sauce

tsp sugar

tsp black pepper

tsp white vinegar

1.Slice the steaks against the grain and at a diagonal to form wide strips that are no more than ½cm (⅛ inch) thick.

2.Whisk together the marinade ingredients in a large bowl. Add the beef and mix well with your hands to make sure each piece of beef is coated. Set aside to marinate for 10 minutes.

3.To make the stir-fry sauce, mix the ingredients in a small bowl.

4.Place a wok over high heat until hot, then add the vegetable oil. Add onion and garlic, then stir-fry for 30 seconds. Push the onion and garlic to the sides of the pan and add the beef strips into the centre. Spread the beef out as much as possible and allow to sear (don’t touch it!) for about 2 minutes. Then stir-fry and combine all the ingredients.

5.Before the beef is cooked through, add the capsicum and baby corn. Stir-fry for another 30 seconds or until the beef is just cooked. Add the black pepper stir-fry sauce and spring onion, then stir-fry for another minute or until everything is well coated and the onion is tender. Turn the heat off and transfer to a serving plate. Serve with steamed or egg fried rice.

Notes - Chinese Shaoxing wine is a type of cooking rice wine. It’s available in the Asian aisle of some major supermarkets or from an Asian grocery store. If you’d rather leave it out, simply replace with beef stock.

Enjoy the Chinese restaurant classic at home by making the umami-packed sauce from scratch – it’s seriously good! Try serving the tender beef, crunchy vegies and savoury upon savoury deliciousness as is, or with steamed rice or noodles.

Beef &amp; Black Bean Stir-fry

(1 lb) rump steak

onion, sliced

spring onions (scallions), roughly chopped

Homemade black bean sauce:

garlic cloves, finely grated

ginger, peeled & finely grated

black beans*

Chinese shaoxing wine

tbsp sugar

1.For the black bean sauce, heat the oil in a wok over high heat. Add the garlic and ginger and cook, stirring often for 1 minute or until aromatic. Add the black beans and stir to combine.

2.Add ½ cup of water to the wok along with the Shaoxing, soy and sugar. Simmer for 15 minutes or until the water has nearly evaporated.

3.Combine the cornflour with 2 teaspoons of water. Add to the wok and simmer for 2 minutes or until thickened. Set aside.

4.Whisk together the marinade ingredients in a large bowl. Then slice the steaks against the grain and on the diagonal to form wide strips that are no more than half a centimetre (3/16”) thick. Add to the marinade and mix well with your hands to make sure each piece of beef is coated. Set aside to marinate for 10 minutes.

5.Heat the vegetable oil in a large non-stick frying pan over high heat. Add the beef and spread out the strips as much as possible and allow to sear for about 2 minutes. Use a spatula to toss the beef around and then cook for another 2 minutes or until nicely seared. Now add the onion and stir-fry for a minute or until slightly softened. Add the capsicum and stir-fry for another 2 minutes.

6.Add 2 tablespoons of your homemade black bean sauce, oyster sauce and 3 tablespoons of water. Stir-fry until well combined. Toss through the spring onion and serve. The remainder of your homemade black bean sauce can be transferred to a sterilised jar.

Notes: – Salted fermented black beans come in vacuum packs or in cans. You can find them from an Asian grocery store or order them online.

– Chinese Shaoxing wine is a type of cooking rice wine. It’s available in the Asian aisle of some major supermarkets or from an Asian grocery store. If you’d rather leave it out, simply replace with beef stock.

Chicken with black bean sauce is a Chinese restaurant classic, but if you can get hold of fermented black beans, you can make a homemade version that truly outshines its takeout cousin. This easy stir-fry recipe is so full of umami, it’ll blow your mind.

Chicken with Black Bean Sauce

(1 lb) chicken thigh fillets, cut into bite-sized pieces

capsicums (bell peppers), deseeded, julienned

4cm (1.5”) piece ginger, peeled, finely grated

tsp cornflour (cornstarch), combined with 2 tsp water

½ tsp sesame oil

½ tsp black pepper

1.For the black bean sauce, heat the oil in a wok over medium-high heat. Add the garlic and ginger and cook, stirring often for 1 minute or until aromatic. Add the black beans and stir to combine. Add ½ cup of water to the wok along with the Shaoxing wine, soy sauce and sugar. Simmer for 15 minutes or until the water has nearly evaporated. Next, add the cornflour mixture and simmer for 2 minutes or until thickened. Turn off the heat and set aside.

2.Meanwhile, whisk together the marinade ingredients in a large bowl. Then add the chicken pieces to the marinade and mix well with your hands to make sure each piece is coated. Set aside to marinate for 10 minutes.

3.Heat the vegetable oil in a large wok or non-stick frying pan over high heat. Add the chicken, spread the pieces out evenly and allow to sear for about 2 minutes. Use a spatula to toss the chicken around and then cook for another 2 minutes or until it’s starting to form a nice brown crust but isn’t fully cooked. Now add the onion and stir-fry for a minute or until slightly softened. Add the capsicum and stir-fry for another 2 minutes or until the vegetables are tender and the chicken is cooked through.

4.Add 2 tablespoons of your homemade black bean sauce, oyster sauce and 3 tablespoons of water. Stir-fry until well combined. Toss through the spring onion and serve with steamed rice.

NOTES - Chinese Shaoxing wine is a type of cooking rice wine. It’s available in the Asian aisle of some major supermarkets or from an Asian grocery store. If you’d rather leave it out, simply replace with chicken stock.

Pad thai: is there a more quintessential recipe to come out of Thailand? For me, it comes down to three things: the noodles, the sauce and the technique. Accept no imitations – here, I’m teaching you how to make the real-deal, street food-style pad Thai.

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Top 22 stir fries recipes from across the web

The most viewed stir fries recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spiced Honey Chicken with Sauteed S...

Asian pork and vermicelli noodles

Char kway teow

Kung pao lamb

Spiced pork with eggplant

Xinjiang lamb with cumin & chillies

Gingery shiitake noodles

Chinese Pork Mince Stir-Fry recipe

Hoisin chicken stir-fry

Mongolian Beef Udon Noodles

Chinese Black Pepper Beef

Beef &amp; Black Bean Stir-fry

Chicken with Black Bean Sauce

Real Street Food-Style Pad Thai | M...

Hoisin Chicken Stir-Fry | Marion&#0...

Sweet &amp; Sour Pork | Marion&#039...

Thai Morning Glory Stir-Fry (Pad Pa...

&quot;Kung Pao&quot; Tofu with Bell...

Veggie &quot;Meatball&quot; Stir-Fr...

Asian Tofu Stir-Fry with Green Bean...

Spicy Peanut Tofu Stir-Fry with Bok...

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The most viewed stir fries recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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