Heat 1 tbsp oil in a wok over high heat. Stir-fry beef, in batches, until browned all over. Set beef aside.
Add remaining oil to wok. Stir-fry garlic and broccolini until just tender.
Return beef to wok along with mushrooms, spinach, stock and oyster sauce. Stir-fry until spinach is just wilted. Serve.
oat. Add half the beef. Stir-fry for 1 minute or until
and 2 Tablespoons of the oyster sauce. Stir-fry just until most of the
Heat a wok or large frying pan over high heat. Add oil and swirl to coat base and sides. Add garlic and beef. Stir-fry for 5 mins, or until browned. Add 1 tbsp hoisin sauce and toss to combine. Add broccoli and cabbage. Stir-fry for 3-4 mins, or until tender. Add choy sum, noodles, oyster sauce, 1/2 tbsp sesame seeds and remaining hoisin sauce. Stir-fry for 3-4 mins, or until vegetables are tender.
Distribute between serving bowls. Serve sprinkled with remaining sesame seeds.
s hot add the broccoli, stir-fry rapidly until the broccoli is
Heat a wok or large frying pan over medium-high heat. Add vegetable oil and swirl to coat surface. Working in batches, stir-fry prawns for 3-4 mins, or until prawns curl and change color. Set aside.
Add ginger, chili, garlic and Chinese broccoli. Stir-fry for 1-2 mins, or until broccoli wilts. Add prawns, sesame oil, oyster sauce and soy sauce. Stir-fry for 1 min, or until heated through. Remove from heat. Add herbs and toss to combine. Serve with rice.
Once oil starts to sizzle, stir garlic constantly for 2 mins
Mix together the soy sauce, rice wine, sesame oil, five-
he marinade, put the soy sauce, sesame oil, garlic and ginger
SAUCE: In bowl whisk together stock, hoisin, oyster and soy sauces, cornstarch, vinegar
Marinate beef; stir sherry, soy, cornstarch, garlic and
up cold water, cornstarch, oyster and stir-fry sauces; stir until cornstarch dissolves.
or into thirds. Tip: If stir-frying larger bok choy, slice
Heat oil in a wok or large frying pan over high heat. Stir-fry onion, garlic, ginger and chili for 1 min, until tender. Add vegetables and stir-fry until just tender. Add soy sauce, chili sauce and hoisin sauce. Stir-fry for 1-2 mins, until bubbling.
Sprinkle with macadamia nuts. Serve with rice.
hem into thin slices.
Stir-fry the broccoli and mushrooms until
Mix the honey and soy sauce in a bowl.
Place
Combine lamb and half the hoisin sauce in a medium bowl. Cover and refrigerate 30 mins.
Heat an oiled wok on high heat. Stir-fry lamb, in batches, until browned. Remove from wok.
Add vegetables, 2 tbsp water and half the green onion to the wok; stir-fry until vegetables are almost tender. Return lamb to wok with remaining hoisin sauce; stir-fry until heated through. Season to taste. Sprinkle with remaining green onion.
Rise scallops and score diagonally.
In a wok, heat oil, garlic and lime leaves on high heat until oil bubbles.
Add scallops, mushrooms, bamboo shoots and oyster sauce. Stir-fry for 3-5 minutes or until scallops are cooked.
Mix in basil and serve on a bed of steamed cabbage.
ou make the sauce& stir fry.
Sauce: Mix all the sauce ingredients in a
Heat oil in large skillet.
Add chicken breast and stir-fry for 5 minutes.
Add Hidden Valley mix, vegetables and soy sauce. Stir-fry over medium heat about 5 minutes.
Serve over chow mein noodles or Chinese rice.