eef, cornstarch and 1 tbsp fish sauce. Heat a wok or
In a large bowl, combine soy sauce, wine, garlic, chili and sesame oil. Add fish and turn to coat. Set aside for 10 mins to marinate.
Heat oil in a wok over high heat. Stir-fry fish, reserving marinade, for 2 mins. Add pepper, sugar snap peas and onions. Stir-fry for 2-3 mins.
Add reserved marinade to pan. Stir-fry for 1-2 mins, until fish is cooked to your liking and sauce thickens slightly. Serve with noodles.
Dust fish with cornstarch, shaking off excess. Heat oil in a wok or frying pan over high heat. Working in batches, cook fish for 2-3 mins, until golden and cooked through. Drain on paper towels.
Add onion, pepper, cucumber and carrot and stir-fry for 2 mins. Add pineapple pieces to wok along with pineapple juice, soy sauce and chili sauce. Stir-fry for 1-2 mins, until boiling. Reduce heat and simmer for 3 mins, stirring, until sauce thickens slightly. Add fish and toss to combine.
Serve with steamed rice.
atter packet.
Slice the fish fillets into 2 - 4 inch
Place all stir fry SAUCE ingredients together in
he garlic once fish is cooked. As fish cooking time is
n a bowl. Add fish and stir to coat.
Sauce: Combine
repare chicken: Combine sesame oil, fish sauce, sugar, chile paste and
ins until the fish flakes easily.
For the stir fry vegetables, heat
small bowl, combine the stir-fry sauce ingredients together, stirring
Heat oil in large nonstick skillet over medium-high heat and cook steak, stirring frequently, 6 minutes or until almost done. Remove steak; keep warm.
Add Recipe Ready Broccoli Stir Fry and continue cooking, stirring frequently, 4 minutes or until vegetables are tender. Add back steak and stir-fry sauce and cook, stirring frequently, 2 minutes or until heated through.**
Serve over prepared rice and sprinkle, if desired, with chopped peanuts.
Spread fish out on sheet, bake at 100C or 220F for 5 minutes, stir around and let dry for 5 minutes, then bake again for 5 minutes. (May repeat one more time or until the fish is hard enough to stand the following stir frying.).
In a small pan, add oil to stir fry garlic and leak slowly till yellowish brown.
Stir in salt and fish to finish.
Heat oil in the wok and stir-fry beef, Trident Red Curry Paste, garlic and spring onions for 11/2 minutes.
Add Trident Coconut Milk, Trident Stir-Fry Fish Sauce and sugar. Stir-fry for 1 minute.
Then add the parboiled beans, Trident Baby Cut Corn and basil leaves. Stir just enough to heat them up.
Serve over jasmine rice.
Sauce: In a bowl, mix sauce ingredients together until smooth, Set aside.
Preheat grill: grill beef on high until medium rare, about 5 - 8 minutes. Slice steak thinly and keep covered.
Stir Fry: In a large wok, heat oil over medium heat; stir fry onions for about 5 minutes or until softened. Add peppers; stir fry for 3 minutes. Add sauce to veggies and stir fry for 2 minutes or until sauce thickens, Add beef , mango, cilantro and onions at the end just to coat.
Serve over a bed of rice.
Mix cornstarch, ground ginger and salt; evenly coat fish.
In a wok, heat oil.
Add fish and stir-fry about 4 minutes, occasionally turning gently, until evenly browned.
In a measuring cup, mix together remaining ingredients.
Add to wok.
Reduce heat so liquid just simmers.
Cover and cook 4 minutes.
or into thirds. Tip: If stir-frying larger bok choy, slice
br>While salmon bakes, heat stir-fry sauce in a medium skillet
Place noodles in a large heatproof bowl. Cover with boiling water and separate noodles with fork. Drain.
Heat oil in a wok over high heat. Stir-fry beef, in batches, until browned all over. Remove from pan.
Add green beans to wok and stir-fry until almost tender. Add garlic, chilies and stir-fry paste. Stir-fry until fragrant. Add bok choy and stir-fry until just tender.
Return beef to wok along with beef stock, noodles and spring onions. Stir-fry until hot. Add mint and toss to combine.
eatproof bowl for 5 mins. Stir to separate strands. Drain.
he stir fry, and reserve the rest for leftovers or another recipe.