Stir frying is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok. The technique originated in China and in recent centuries
Stir frying is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West.
Stir frying and Chinese food have been recommended as both healthy and appealing for their skillful use of vegetables, meats, and fish which are moderate in their fat content and sauces which are not overly rich, provided calories are kept at a reasonable level.
Sticky Green Stir-Fry
- 15 ml sunflower oil
- 500 g Sirloin (fat trimmed, cut into strips)
- 200 g broccoli florets
- 1 clove garlic (sliced 1mm thick)
- 10 white mushrooms (thinly sliced)
- 150 g sugar snap peas
- 25 g spring onion (sliced 2mm thick)
- 90 g baby spinach
Sauce:
- 70 ml soya sauce
- 70 ml honey
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Stir fry the beef strips in oil until cooked. Steam the broccoli and garlic together for 3 minutes
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Stir-fry the mushrooms, sugar snap peas, spring onion and spinach together for 5 minutes
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Mix soya sauce and honey together and pour over mushroom and pea mixture and stir fry for 1 minute
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Add the broccoli, garlic and the sauce and vegetable mixture to the beef and mix well
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Serve immediately