Heat half the oil in a wok on high heat. Stir-fry beef in two batches, 1-2 mins each. Transfer to a bowl.
Heat remaining oil in wok on medium heat. Stir-fry onion, garlic and ginger 2-3 mins until golden. Add mushrooms and corn, stir-fry 1-2 mins until corn is almost tender.
Return beef to wok with peas, sauces and sugar. Bring to a boil and stir-fry 1-2 mins, to heat through. Serve with rice or noodles, if desired.
owl and pour over beef.
Make sure beef is completely covered
egetable oil over high heat; stir-fry beef in 2-3 batches, until
Heat oil in wok or large skillet until almost smoking.
Add garlic and beef, then scallops, and stir-fry about 30 seconds.
Add remaining ingredients and stir-fry beef and scallops another 20 to 30 seconds.
Combine beef, cornstarch and 1 tbsp fish
n a heatproof bowl for 5 mins. Stir to separate strands. Drain
Cook the rice according to the package directions.
Heat the oil in a large skillet or wok on medium-high heat. Add the beef and stir fry for 2 mins. Remove from the skillet. Add the onion, garlic, beans, carrots and bamboo shoots and stir fry for 4 mins.
Mix the soy sauce, ketchup, cornstarch, sambal oelek and 1/2 cup water. Add to the skillet and cook for 1 min or until thickened. Add the beef and cashews and stir fry until heated through. Serve over the rice. Garnish with cilantro.
ith boiling water. Let stand for 4-5 mins or until
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.
Place noodles in a medium heatproof bowl; cover with boiling water. Separate noodles with a fork; drain.
Heat half the oil in a wok on high heat. Stir-fry beef, in batches, until browned. Remove from wok.
Heat remaining oil in wok. Stir-fry onion until softened. Add ginger, garlic and chili pepper; stir-fry until fragrant. Add vegetables; stir-fry until tender.
Return beef to wok with noodles and sauces; stir-fry until heated through.
Cook the rice according to the package directions.
Coat a wok or large skillet with no stick cooking spray. Stir-fry the vegetables on medium-high heat for 2 mins, or until just tender. Remove from the wok and set aside.
Coat the wok with cooking spray again and stir-fry the chicken for 5-6 mins. Add the vegetables and sweet and sour sauce and stir-fry for 1 min. Stir in the cashews. Serve with the rice.
In a small bowl, combine the sugar, cornstarch and mustard.
Stir in water and teriyaki sauce until smooth; set aside.
In a large skillet or wok, stir-fry beef until no longer pink; drain and set aside.
In the same pan, stir-fry vegetable blend and onion in oil until crisp-tender.
Stir cornstarch mixture and add to pan.
Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Add beef; heat through.
Serve with rice and sprinkle with sesame seeds.
soak noodles in boiling water for 10 minutes. Meanwhile, in a
lmost-ready when you begin stir-frying.
Combine cornstarch and
Brown the beef in the oil for apprx 5 minutes.
Add remaining ingredients, stir well and simmer for 10 minutes.
Serve over noodles or rice.
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.
For Sauce, combine 1 1/4
Stir-fry beef in oil.
When done (approximately 3 minutes), then add cornstarch; chop scallions.
Add onions, soy sauce, bouillon and rice to beef in a deep fryer or wok; sprinkle with pepper (water chestnuts optional).
Turn on low heat and cover. Simmer for 20 minutes, stirring frequently.
In a skillet or wok over high heat, in 2 tablespoons hot oil, stir-fry beef or chicken until browned.
Remove to bowl and toss with soy sauce.
Add a little more (1 tablespoon) oil to skillet. Stir-fry vegetables, onion and garlic until vegetables are tender-crisp.
In a cup combine broth and cornstarch.
Add to skillet with beef.
Cook mixture until thickened, stirring often. Serve over rice.
Makes 4 servings.
Combine meat, cornstarch and soy sauce; let stand 10 minutes. Stir-fry meat in 2 tablespoons hot oil in wok or large skillet over high heat 2 minutes; remove.
Heat remaining 1 tablespoon oil in same pan.
Add vegetables; stir-fry 2 minutes.
Combine Lucky Seven Stir-Fry Sauce and red pepper; pour mixture over vegetables. Cook, stirring, until sauce boils and thickens.
Stir in meat to combine.