A collection of stir-fry recipes

Hugo Arnold
Sat Feb 18 2006 - 00:00

A collection of stir-fry recipes

STIR-FRIED PORK AND PRAWNS

MARINADE:

1 garlic clove, peeled, chopped, then crushed with a little salt

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3cm piece of ginger, peeled and grated

1 tbsp soy sauce

100g pork, minced

150g rice vermicelli

handful of French beans, trimmed

1 tbsp vegetable oil

2 garlic cloves, peeled and finely chopped

3cm piece of ginger, peeled and finely chopped

100g uncooked prawns, shells removed

2 handfuls of spinach

1 tbsp fish sauce

soy sauce

2 scallions, finely sliced

Combine the marinade ingredients in a medium bowl. Add the pork, toss well and set it aside for one hour; overnight in the fridge is even better. Cook the vermicelli according to the instructions on the packet, drain and refresh it under cold water. Cook the beans in salted water until just tender, drain and refresh them under cold water.

Heat the oil in a hot wok and stir-fry the garlic and ginger for one minute. Add the pork and its marinade and continue stir-frying for a further three minutes. Add the prawns, beans and spinach and stir-fry for one minute, or until the spinach has wilted. Add the vermicelli, fish sauce and season with soy sauce to taste - about two tablespoons. Serve with the scallions scattered over the top.

STIR-FRIED MACKEREL WITH SOMEN NOODLES

200g somen (wheat) noodles

1 tbsp vegetable oil

1 red onion, peeled and cut vertically into

eighths

3cm piece of ginger cut into fine strips

generous clump of broccoli, broken into

florets

3 tsp hoisin sauce

1 tsp cornflour, dissolved in 2 tbsp water

juice and zest of 1 lime

200g skinless mackerel fillet, cut into bite-sized pieces

half a cucumber, cut into strips

handful of beansprouts

Cook the noodles according to the instructions on the packet, then drain and refresh them under cold water. Heat the vegetable oil in a hot wok and stir-fry the red onion for four minutes, until they start to colour. Add the ginger after two minutes. Blanch the broccoli in salted boiling water for three minutes, or until just cooked. Drain and refresh it under cold water, then pat dry.

Combine the hoisin sauce, cornflour, lime juice and zest. Add this mixture and the mackerel to the wok and stir-fry for two minutes, until the fish is cooked. Add the noodles, then toss well to ensure everything is well coated. Serve topped with the bean sprouts and the cucumber.

STIR-FRIED WINTER VEGETABLES WITH CELLOPHANE NOODLES

125g cellophane noodles

vegetable oil

1 green chilli, finely sliced

1 garlic clove, peeled and minced

1 tsp soft brown sugar

8 button mushrooms, sliced

1 small carrot, cut into strips

1 small turnip, peeled and finely sliced

1 red onion, peeled and thinly sliced

2 handfuls baby spinach

2 tsp soy sauce

juice of 1 lime

2 tsp toasted sesame oil

1 tsp toasted sesame seeds

1 tbsp finely sliced scallions

bunch coriander, roughly chopped

Soak the noodles in warm water until soft (about five minutes). Drain, refresh under cold water and roughly chop. Add the vegetable oil to a hot wok over a medium heat and stir-fry the chilli and garlic for 30 seconds. Add the sugar and cook for a further 30 seconds. Turn the heat up and add the mushrooms, carrot, turnip and red onion. Stir-fry for three to four minutes, or until the vegetables just start to colour.

Add the spinach, noodles and soy sauce and stir-fry for a further three minutes or until the vegetables are just cooked.

Remove from the heat, then add the lime juice and sesame oil. Toss. Serve sprinkled with the sesame seeds, scallion and coriander.