Subscribe now for great recipes straight to your inbox

Enter your email address:

Delivered by FeedBurner

Friday, 3 March 2017

Mix and Match Stir Fry Ideas

How are you? This grey weather is getting on my nerves but the occasional bursts of sun and warmth remind me spring isn't too far away, and in fact it is now March! Today I handed in 2,000 words of my dissertation for feedback, which means I'm a quarter of the way through and it's all going well.

Buying a stir fry deal from a supermarket always leaves me pushing mystery veg around my plate and wishing for more chicken or noodles. The simple way to get around this is by making your own. It seems really complicated but actually, it couldn’t be easier, just choose from this mix and match list, multiply by however many people you're cooking for, and follow the cooking instructions.

Stir Fry Recipe


Chicken, strips OR
Salmon OR
Beef, strips

2 tsp soy sauce PLUS 1 tsp siracha/sweet chilli sauce PLUS  1" grated ginger PLUS 1tsp sesame oil

Vegetables (choose a mixture, you want about 1 extra large handful per person)
Pepper batons
Carrot OR Courgette ribbons (use a peeler)
Baby sweetcorn
Onion wedges
Sugar snap peas OR Mangetout
Spinach OR Bok Choi
Spring Onions

Rice OR
Fresh Egg Noodles

Seasame Seeds


Place the strips of chicken or beef, or the whole fillets of salmon in a plastic sandwich bag with about 3tbsp of teriyaki, seal and leave to marinate for an hour or so.
Prepare the vegetables so that they’re all in fairly narrow strips to help them stir fry evenly and if you need to cook the rice then do so now.
If you’re eating salmon then wrap it and the remaining marinade in some tinfoil to bake in the oven at 180 degrees for 12 minutes.
Heat some oil in a wok or large frying pan on the hob (side note: I bought a wok from Wing Yip for about £7 and once I’d seasoned it  — the oven method is best— it worked brilliantly).
When the oil is hot put in the chicken or beef strips and stir fry until cooked (that’s only a couple of minutes for the beef but longer for the chicken to make sure it’s safe).
Add in the vegetables and let them wilt, stirring constantly over a high heat.
Chuck in the carbs, stirring to heat them through and distribute everything evenly.
Break up the hot salmon and stir through.
Serve in big bowls.
Sprinkle sesame seeds on top for added texture.

You might want to try these other wok-based recipes...

No comments:

Post a Comment

I love to cook and this blog follows my successes (and a few failures) in the kitchen. If you enjoy my posts, or think there is a problem with a recipe then please let me know