The trick with stir fries is to keep it hot! The oil should sizzle when the first ingredients are added and the pan or wok should be kept over maximum heat the whole time it is cooking, the action of continually stirring will stop it burning. Serve piping hot with rice or noodles.
Once you have the basic recipe, you can adjust the flavours to suit your tastes and experiment with different vegetables, beef, chicken, pork, salmon, duck or prawns.
2 tbsp Sesame/Walnut/Sunflower oil
2 tbsp soy sauce
1 tbsp fish sauce (available in good supermarkets or asian stores if unavailable replace with soy sauce)
3 Apache Red Chilli peppers – finely chopped
2cm cube of ginger – peeled and finely chopped
2 large cloves of garlic finely chopped
3 tbsp sweet chilli dipping sauce (can be replaced with oyster/black bean or other shop bought sauce)
1 packet of paneer (oriental cheese) or 400g diced chicken or 400g diced rump steak
200g bag of mixed stir fry leaves/pak choi/Chinese cabbage, washed and roughly chopped
1 red pepper, finely sliced lengthways
3 large carrots, peeled and sliced lengthways
1 white onion, halved and finely sliced
Half white cabbage (finely chopped)
Handful of fresh chopped coriander to garnish
- Heat the oil, soy and fish sauce in a hot wok or large saucepan, add the chilli, garlic and ginger and stir fry for about a minute until you can smell the flavours being released.
- Add the diced paneer/chicken or beef a few pieces at a time and stir fry until the edges brown all over.
- Add the carrots, cabbage and onion and stir fry for 2-3 minutes before adding the pepper and the sweet chilli sauce and continuing for a further 2-3 minutes.
- When the onions are translucent and the cabbage and carrots are starting to soften add the leaves and keep stirring until they wilt.
- Garnish with fresh coriander and serve hot with rice or noodles.