In a wok, stir fry chicken in the oil until fully cooked.
Add green bean stir fry and water, cover and cook 5 to 7 minutes.
Stir occasionally.
Add prepared stir fry sauce or the homemade mustard sauce:
Dissolve bouillon in water and blend in remaining ingredients.
After adding either sauce heat through.
Makes 3 to 4 servings.
bowl. Add fish and stir to coat.
Sauce: Combine
he soy sauce and cornstarch; stir to combine.
Add in
Whisk together malt vinegar, soy sauce, cornstarch and 2 tbsp water. Set aside.
Heat 1 tbsp oil in a wok over high heat. Stir-fry green beans for 3-4 mins, until lightly browned. Set aside. Add remaining oil. Saute garlic, green onion and ginger for 1 min, until fragrant. Add ground pork and chili bean sauce. Cook for 2 mins, or until pork is cooked. Return beans to pan. Add sauce mixture and toss to combine.
Serve with steamed rice, if desired.
Heat a wok or large frying pan over high heat. Stir-fry beef, in batches, for 1-2 mins, or until browned. Remove from wok. Add vegetables and noodles and stir-fry for 3-4 mins, or until heated through. Return beef to pan along with sauce and stir-fry for 1-2 mins, or until heated. Add 2 onions. Serve topped with remaining onion.
br>In a saucepan, cook green beans JUST until crisp-tender
efrost.
Take end off green beans and wash.
Rinse
Wash green beans in cold water thoroughly.
side.
in a wok stir fry beef over high heat until
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.
In a large saucepan, steam the green beans until crisp, about 5 minutes.
Drain in a colander.
Meanwhile, in a small bowl, combine the soy sauce, ketchup, vinegar, dissolved cornstarch and pepper sauce.
Spray a large nonstick skillet with nonstick cooking spray;heat. Stir-fry the green beans and garlic 2 minutes add the soy sauce mixture and cook, stirring, until thickened, about 3 minutes longer. stir in the bamboo shoots, (if using) and sesame oil, serve at once.
For the stir-fry sauce; in a small bowl
Wipe skillet clean.
Cook green beans in hot oil in
Blend reserved juice into cornstarch; stir in soy sauce. Add chicken
Heat half the oil in a wok on high heat. Stir-fry lamb, in batches, until browned all over. Remove from wok.
Heat remaining oil in wok. Add broccoli, beans and 1/3 cup water; stir-fry until tender.
Return lamb to wok with snow peas, black bean sauce and 1/3 cup water; stir-fry until snow peas are tender and lamb is heated through. Add green onions and sambal oelek; stir-fry to combine. Season to taste.
eatproof bowl for 5 mins. Stir to separate strands. Drain.
Heat 1 tbsp of the oil in a wok or large skillet on high heat. Stir-fry lamb, garlic and chili peppers for 3-4 mins, until browned, breaking up lumps with a spoon. Transfer to a plate. Cover to keep warm.
Heat remaining oil in same wok. Stir-fry beans and onion for 2-3 mins, until tender.
Return lamb mixture to wok with cabbage, black bean sauce and 1/4 cup water. Stir-fry for 2-3 mins, until cabbage begins to wilt. Serve on a bed of rice noodles topped with bean sprouts and cilantro.
Heat half of the oil in wok on high heat. Stir-fry chicken, in batches, until lightly browned. Remove from wok.
Heat remaining oil in wok. Add chili pepper, garlic, ginger and green onions; stir-fry until fragrant. Add stock, lime juice, oyster sauce, sugar, lime leaves and noodles; bring to a boil.
Return chicken to wok with basil and bean sprouts; stir-fry until heated through. Serve sprinkled with fried shallots.
Heat a wok or large frying pan over high heat. Add 1 tbsp oil and swirl to coat surface. Working in batches, stir-fry pork for 2-3 mins, or until cooked to your liking. Transfer to a heatproof plate.
Add remaining oil to wok. Stir-fry onion, pepper and garlic for 2-3 mins, or until soft. Add curry paste and stir-fry for 1 min. Add green beans, coconut cream, fish sauce and lemon juice. Stir-fry for 3 mins. Return pork to wok and stir-fry for 1 min, or until heated through. Add basil and toss to combine. Serve.
Using a mortar and pestle, crush cilantro root and stem mixture, coriander seeds, peppercorns and garlic to a paste. Transfer to a large bowl along with shrimp and 1 tbsp oil. Cover and chill for 3 hours, or overnight.
Add remaining oil to a wok and place over high heat. Stir-fry shrimp mixture, in batches, until shrimp are pink. Return all shrimp to wok and remove from heat. Add bean sprouts and chopped cilantro and toss to combine. Serve sprinkled with cilantro leaves, fried shallots and fried garlic.