Stir frying

The Chinese method of ‘stir-frying’ is an ideal and quick method of cooking meat.

Stir-fry strips of meat until browned, add a selection of vegetables, fruit or nuts and an accompanying sauce (as suggested below). The meat should be tender and the vegetables crunchy.

SUITABLE CUTS:

BEEF : Steaks (sirloin, rump, flash-fry, minute)

PORK: Fillet (tenderloin) Steaks (loin, leg, shoulder) Bacon

LAMB: Neck Fillet, Steaks (double loin, leg)

SUGGESTED VEGETABLES:

A selection of:

Baby sweetcorn	Bamboo shoots	Leeks
Beansprouts	Mushrooms	Broccoli
Mange tout	Carrots	Celery
Spring onion	Courgettes	Water chestnuts

SUGGESTED SAUCES:

• Use a variety of pre-made sauces eg: soy, hoisin, plum, chop suey, teriyaki etc. Add to stir- fry after meat and vegetables are cooked.

GENERAL HINTS:

• Trim away any excess fat from the meat. When the oil is hot, carefully add the meat, a little at a time, to prevent splashing. Other ingredients can be used in a stir-fry, such as fruits or nuts, to give a variety of flavours and textures.

METHOD:

• Cut the meat thinly into approx 1 cm (½”) strips, cutting across the grain to prevent shrinkage and help tenderise the meat.
• Using a selection of vegetables cut them into thin strips or slices, allowing about twice the quantity of vegetables to meat.
• Heat 5ml(1tsp) oil in a wok or large frying pan.
• Add meat and stir-fry for 2-4 mins per 225g (8oz) meat.
• Add the vegetables, any other ingredients and the liquid/sauce, up to 150ml (¼pt) and stir-fry for a further 2 minutes.
• Serve with noodles or boiled rice