Speedy Stir-Fry 1

Tuesday, August 5th, 2008 @ 17:53 | Cook

You will need:

1 big frying pan or wok
1 knife for cutting things up
Some teaspoons (to avoid cross-contamination) and a tablespoon
Kitchen timer (makes timing easier!)
2 tbsp (tablespoon) groundnut oil
1 heaped tsp (teaspoon) Lazy Garlic (or freshly crushed garlic)
1 heaped tsp Lazy Ginger (or freshly grated ginger)
1 tbsp soy sauce (dark or light, it does not matter)
Some freshly ground pepper and a few dried chilli flakes (or ideally Szechuan pepper instead of both)
Optional: 1 level tsp Chinese Five-Spice
50ml tapwater
Your meat of choice cut into 1cm cubes or thin strips to fry
1 packet stir-fry vegetables or
- 4 carrots cut into thin strips
- 100g mushrooms, quartered
- 5 baby sweetcorn
- 1 head of broccoli
- 1 pepper of your choice of colour cut into strips
Your choice of rice/noodles to serve with the stir-fry.

You then need to do the following:

Prepare everything so it’s easily at hand.
If you are cooking rice, start boiling before you do anything else, and depending on how long the rice will take, start the stir-frying at the right time to make sure that everything completes cooking at the same time!
Your stir-fry will be ready in about 10 minutes. If you chose noodles, they need to go on in about 5 minutes time after you start, depending on how fat they are. Read the relevant instruction on the packet!
Put the oil in a pan over medium-high to high heat.
Add the ginger, garlic, soy sauce and Optional Five-Spice to the pan and stir it up.
Add the meat and fry until starting to brown.
(Noodles should probably go in now).
Add the vegetables, the ground pepper and chilli (or Szechuan pepper) now.
Turn up the heat, and fry for 2-3 minutes then, watching out for spitting from the pan, add the 50ml tapwater (this will make sure there is enough sauce!).
Fry and stir for further 2-3 minutes.
Turn off the heat.
Drain your noodles/rice.
Serve rice/noodles.
Serve stir-fry over the top!