Combine beef and curry paste in a large bowl; toss to coat. Cover; refrigerate for 10 mins, to marinate.
Heat half the oil in a large skillet on medium-high heat. Cook beef in batches, for 3 mins each, to sear. Remove from pan.
Heat remaining oil in pan. Add onion and pepper, cook and stir, for 2-3 mins, or until onion has softened.
Return beef to pan. Add bok choy and snow peas, cook and stir, for 1 min, or until bok choy has just wilted. Add sugar and lemon juice. Stir-fry, for 1 min, or until heated. Serve with rice.
he ingredients for the marinade and let the beef marinate for at least
Cook rice according to package directions.
hicken; marinate in the refrigerator for 24 hours.
To prepare
Combine beef, cornstarch and 1 tbsp fish
ater, until just tender (wild rice will take longer to cook
To prepare rice, bring first 4 ingredients to
>Pat the pork dry with paper towels and sprinkle
FOR THE STIR-FRY:.
Chop the onion
he first five ingredients.
For the stir-fry: Combine the garlic, scallions
killet.
Cook and stir on medium heat for 10 mins or
Prepare marinade and marinate beef for half an hour.
Heat
eatproof bowl. Cover with boiling water. Let stand for 4-5 mins
Process garlic and chilies until finely chopped. Heat 1/2 oil in a large wok and stir-fry garlic-chili mixture until fragrant. Add ground beef and stir-fry until cooked through. Set aside. Wipe out wok then add remaining oil. Stir-fry beans and pepper until tender. Return beef to wok along with sauce, noodles and spring onion. Stir-fry until hot. Sprinkle with nuts and serve.
n a heatproof bowl for 5 mins. Stir to separate strands. Drain
In a medium saucepan of boiling water, cook rice until tender. Drain.
Meanwhile, toast sesame seeds in a heated wok until golden in color. Transfer to a small bowl.
In a heated oiled wok, stir-fry shrimp on high heat for 5 mins or until cooked through. Remove from wok; cover to keep warm.
Stir-fry onion in same wok for 3 mins or until tender. Return shrimp to wok with cabbage, carrot, lemon juice, honey and ginger; stir-fry for 2 mins or until heated through.
Serve stir-fry with rice. Sprinkle with sesame seeds and green onion.
Heat 1 tbsp oil in a wok over high heat. Stir-fry beef for 2-3 mins, until browned. Set aside. Add remaining oil and stir-fry onion, garlic and ginger for 2-3 mins, until tender. Return beef to pan along with peas, oyster sauce, chili sauce, mint and chili. Stir-fry for 2-3 mins, until heated through.
In a wok or large frying pan, heat 1 tsp oil over high heat. Stir-fry 1/2 the scallops for 2-3 mins, until just cooked through. Remove from wok. Repeat with remaining scallops.
Add remaining oil to wok. Stir-fry pepper, asparagus, ginger and garlic for 1-2 mins, until just tender. Add teriyaki sauce and sherry. Cook for 1 min. Return scallops to wok along with spring onions. Toss to combine. Serve stir-fry with rice.
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.
Heat oil in a wok or large frying pan on high. Stir-fry shrimp with garlic and Sambal Oelek, for 1-2 mins, until shrimp change color.
Meanwhile, for the sauce, stir together honey, thick sweet soy sauce, soy sauce, fish sauce and sesame oil. Add to wok along with the snowpeas and stir-fry 2-3 mins. Serve stir-fry with rice.