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.
eatproof bowl for 5 mins. Stir to separate strands. Drain.
In a bowl, stir together the first three ingredients
ring to a boil.
Stir a few times, lower the
he oil to heat, then stir in the garlic, followed a
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.
Heat 1 tbsp of the oil in a wok on high heat. Stir-fry the lamb, in batches, for 2-3 mins or until browned. Remove from wok. Cover to keep warm.
Heat the remaining 1 tbsp oil in the wok. Stir-fry the onion for 2-3 mins or until tender. Add the broccolini and pepper. Stir-fry for 1-2 mins or until just tender.
Return the lamb to wok with stir-fry sauce and sugar snap peas. Stir-fry until heated through. Sprinkle with the greens onion. Serve with rice.
Heat half the oil in a wok or large skillet on high heat. Add almonds and stir-fry for 1-2 mins, until golden. Drain on paper towels
Add chicken in 2 batches to wok and stir-fry for 2-3 mins, until golden. Transfer to a plate.
Heat remaining oil in wok. Stir-fry pepper and onion for 1-2 mins, until onion is tender.
Return chicken to wok with sugar snap peas, stir-fry sauce and almonds. Stir-fry for 2-3 mins, until heated through. Garnish with basil leaves and serve with rice.
il then add beef and stir-fry for 2 mins, or
Heat half the oil in a wok or skillet on high heat. Stir-fry pork, in 2 batches, 2-3 mins each batch, until just cooked. Set aside.
Heat remaining oil in wok. Stir-fry onion, ginger and garlic 3-4 mins.
Return pork to pan with peas, wine and hoisin sauce. Stir-fry 2-3 mins, until heated through and sauce has thickened slightly.
Stir in peaches. Serve stir-fry on a bed of noodles.
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.
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.
arge skillet on high heat. Stir-fry the shrimp for 2
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.
Boil broth, soy sauce and sherry.
Remove from heat and keep warm.
Mix cornstarch with water and set aside.
Stir fry garlic, ginger and green onion for 1 minute in oil.
Add shrimp and stir fry for 2 minutes or until barely opaque.
Remove from wok and set aside.
Add more oil and stir fry pea pods.
Add broth mix and boil.
Add shrimp and heat through.
Stir in cornstarch to thicken.
Serve with rice right away.
Heat peanut oil in a wok or large frying pan over high heat. Working in batches, stir-fry pork for 1-2 mins, until browned. Set aside.
Add vegetable mix to wok and stir-fry for 1-2 mins, until just tender. Return pork to wok along with chili sauce, soy sauce and cabbage. Stir-fry for 1-2 mins, until cabbage wilts. Serve.
f wok and add shrimps. Stir fry for 3 minutes or
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.
Heat a wok over high heat. Add 1 tsp oil and swirl to coat surface. Add eggs and cook gently for 1 min, or until just set. Set aside. Add remaining oil and stir-fry onion for 1 min. Add frozen vegetables and stir-fry for 3-4 mins, or until heated. Add lime juice, soy sauce and sugar and stir-fry for 1 min. Remove wok from heat. Add noodles and egg. Serve sprinkled with peanuts.
dd vegetables and bamboo shoots; stir-fry for 5 mins or