Heat oil in a wok or large frying pan over high heat. Stir-fry onion, carrot, pepper, pak choy, mushrooms and garlic for 3-4 mins, until tender. Add noodles, kecap manis and soy sauce. Stir-fry for 1-2 mins, until heated through.
Sprinkle with peanuts, spring onion and chili. Drizzle with soy sauce.
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.
Heat oil in a wok over high heat. Stir-fry ginger and chilies for 30 seconds, until fragrant. Add broccoli and 1/4 cup water. Cover and cook for 2-3 mins, until broccoli is bright green. Add spring onions, rice wine and soy sauce. Stir-fry for 3 mins, until broccoli is just tender.
Distribute between serving bowls and top with extra onion. Serve with steamed rice.
Add garlic, onion and gingerroot; stir-fry about 2 minutes or until
large bowl. Add dark soy sauce, 3 tablespoons walnut oil, and
ome oil in a wok stir fry chicken in batches until browned
he wine and half the soy sauce in a large bowl or
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.
o the same size (remember, stir-frying goes fast). Combine the
In large wok, heat oil over medium high heat.
Add celery, onion, and green pepper; stir-fry 2 minutes or until crisp-tender.
Add ham, garlic powder and pepper; stir fry 3 to 4 minutes.
Add rice and soy sauce; stir fry 3-4 minutes or until thoroughly heated.
Serve with additional soy sauce, if desired.
Heat oil in uncovered wok (or skillet) at 375\u00b0.
Add onions and celery; stir-fry 2 minutes or until tender-crisp.
Add garlic and pork; stir-fry until pork loses its pinkness, 2 to 3 minutes. Add next 4 ingredients; stir-fry 30 seconds.
Stir cornstarch mixture; add to wok with soy sauce; stir-fry until sauce thickens.
Serve immediately.
Makes 4 servings.
Preperation time:
10 minutes; 7 minutes to cook.
Halve and slice the onion. Top and tail snow peas. Peel and slice mango.
Heat oil in wok and stir fry the onion and ginger for 2-3 minutes. Add the snow peas and prawns stir fry 1 minute.
Add mango, sherry and soy sauce stir fry 1 minute.
Mix cornstarch with 1 tbsp water. Add to wok. Stir fry for another 1-2 minutes until sauce thickens.
Serve immediately.
garlic, ginger, and chili flakes. Stir-fry until chicken is golden, about
Cut chicken into 1 1/2-inch pieces; set aside.
Coat wok or skillet well with cooking spray.
Allow to heat at medium high for 1 to 2 minutes.
Add chicken and soy sauce; stir-fry 3 to 4 minutes or until lightly browned.
Remove chicken, reserving the pan drippings.
Drain mushrooms, reserving liquid.
Add onions and green pepper to wok; stir-fry 4 minutes or until vegetables are crisp-tender.
Return chicken to wok.
Stir in water chestnuts and mushrooms.
Slightly heat oil in wok or frying pan.
Add onions and stir a few moments.
Add the meat and let simmer for 5 minutes.
Add the carrots and green pepper and stir-fry a few moments.
Add the mushrooms, bean sprouts and soy sauce; stir-fry a few more moments and serve with rice.
In a large skillet sprayed with Pam, add the beef. Cook on low until meat is browned.
Add the tomatoes, bean sprouts and pepper (cut in pieces).
Add the mushrooms, garlic salt and soy sauce. Stir-fry for approximately 45 minutes.
In a pan, cook rice to a boil, then add to stir-fry for 5 minutes. Great meal for 4 people.
Saute onion, pepper and mushrooms in margarine in a wok until barely tender.
Add the frozen peas, pimientos and soy sauce. Stir-fry until peas are thawed and just tender.
Stir constantly. Serve as a side dish.
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.
ornstarch, the salt, 1 teaspoon soy sauce, the sugar and white pepper
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.