Like the fried rice recipe this has no rules.
I know the stirfry is very 80s - 90s but it is a goodie for a week night family dinner.
We would probably have some sort of stir fry once a fortnight. This is one way of getting your 5 fruit and vege a day in one go. I always make a huge amount so there are some left overs as Finn and Lily like taking it to school for their lunch. Use what ever protein and vegetables you have at hand or choose, asian greens are perfect also, but the idea is to have a lot.
For this recipe I used
- 2 pieces of rump steak chopped into small pieces
- 10 chicken loins (they were on special at New World) chopped into small pieces
- 2 courgettes sliced julienne
- 1 head of broccoli cut into small flowerets
- 1/2 head of large cauliflower chopped into small flowerets
- 2 brown onions sliced julienne
- 1 small red pepper sliced julienne
- 1 small yellow pepper sliced julienne
- 2 carrots sliced julienne
- 2-3 cloves of garlic finely chopped
- sticky sweet soy sauce with cornflour and water added
- brown rice
Start off by heating your wok on medium to high heat with some oil, peanut oil goes well until smoking. Stir fry your beef and chicken in small batches and then put aside. The idea is to get some colour and not to cook it right through as that will finish off when you add the sauce at the end.
Once you have done the meat put aside. Add some more oil to the wok and put in the onions, courgettes and garlic and cook on medium heat for about 5 minutes. Then add the carrots and the peppers and the broccoli and cauliflower (that I have previously steamed) and mix around and stir fry for around 2 minutes and then finally add your sauce. I make quite a large quantity of the sauce mixed with cornflour and water and add until I have the amount I want. Lots of sauce its good as you want plenty for the rice. The sauce will thicken as it heats up. Finally add the beef and chicken and give it one more stir through and serve with rice. I used brown rice as I am going through a brown rice phase.