Healthy Pork Stir Fry

Pork Stir Fry

Even though meats such as beef and pork are used along with a small amount of oil in stir frying, it is still considered to be a healthy cooking method.  The fat used in stir fry is very minimal and the ideal proteins especially pork chop are very lean.   Pork chops if added to vegetables in stir frying makes a complete and filling meal that can be easily and quickly prepared in a wok or large skillet. 

Prepare you meat by removing the pork chops from their packaging and pat it dry using paper towels. Cut any excess fat from around the edges of the pork using a sharp knife on a cutting board.  Cut the pork chops into one fourth to one half inch strips.  Your meat is now ready for stir frying. You can either marinade it according to your recipe or simple stir fry it and mix it with the ingredients of your recipe. Let us do a simple recipe here for pork chops.

INGREDIENTS:

• 2 tangelos, such as Minneola’s or Honey bells
• 3 teaspoons sesame oil, choose toasted and pls. divide
• 1 pound pork boneless pork chops, pls. trim and cut into thin strips
• 2 medium shallots, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons minced fresh ginger
• 1/4 teaspoon crushed red pepper
• 2 red bell peppers, thinly sliced
• 2 stalks celery, thinly sliced
• 2 tablespoons soy sauce, pls. choose reduced sodium type
• 1 tablespoon rice vinegar
• 2 teaspoons cornstarch

PROCEDURE:

• Start by preparing the ingredients for the stir fry.  Remove the zest from tangelos in long strips by using a peeler.  Then cut the strips lengthwise into very thin pieces.  Then cut the tangelos in half and squeeze enough juice from them to get one half cup.   Prepare the other ingredients then.
• To begin frying, heat a large wok or skillet over medium-high heat on your American stove.  Swirl in two teaspoons of oil and then add the pork chop slices and cook by stirring until just cooked for about two to three minutes. Transfer to a plate and reserve.
• Add the remaining one teaspoon oil to the pan along with shallots, ginger, garlic, crushed red pepper and the zest.  Cook by stirring for a minute. Then continue to add bell peppers and celery. Continue to cook by stirring constantly until the veggies are crisp-tender for about two minutes. 
• Then stir in the tangelo juice and soy sauce and bring to a simmer. Let it cook for one minute more.
• Then whisk the vinegar and cornstarch in a small bowl and then pour it into the pan along with the pork and its juices.
• Stir often and continue to cook until the sauce thickens and bubbling while the pork is heated through for about a minute.
• Then you can transfer the dish to a serving plate and enjoy it while it is hot with hot steaming rice.
• This pork stir fry which easy and fun to do in your own kitchens.  Have a happy cooking day to everyone out there.  

NUTRITIONAL VALUE:

Per serving:

• 222 calories; 6 g fat ( 1 g sat , 2 g mono ); 74 mg cholesterol; 16 g carbohydrates; 0 g added sugars; 26 g protein; 3 g fiber; 346 mg sodium; 665 mg potassium.
• Nutrition Bonus: Vitamin C (220% daily value), Selenium (56% dv), Vitamin A (40% dv), Potassium (16% dv), Zinc (15% dv).

 You can also visit here to learn on how to cook Pork Stir Fry.

Asparagus Cashew Stir Fry Recipe

Stir Fry Recipe

Stir fry recipes has gone viral nowadays in the internet to help and teach new-bees as well as share new recipes to home cooks willing to try new experiments in their own kitchens.  It became a phenomenal method of home cooking due to its easy and fast process of food preparation.  Everyone today wants a quick meal on their table after a hard day at work.  Long cooking methods are now left on weekends, when the family has ample time to do the cooking.  For several years now, we have tried to prepare new stir fry recipes that we can share with you in general.  But actually, stir fries have originated in Asian Cuisines and are more or less Chinese in origin.  It is for this very reason that most stir fry recipes are expected to taste like Asian dishes.

The perfect stir fry recipe could [probably speak of something that is of acquired taste, traditional in its ingredients and blended with a hint of saltiness, spiciness, sweetness and a little sourness or bitterness.  The question will then be, will everyone like this dish once it is the man entrée in your table? Would your children prefer sautéed vegetables and meat dishes over fried chicken?  It would really take a while to introduce and get rave reviews of stir fries in your family.  But these dishes are filled with nutrients and are very healthy for everyone. 

Let us do a stir fry recipe that you can try at home.

ASPARAGUS CASHEW STIR-FRY:  The recipe can yield as much as six servings.  This is a meatless dish.

INGREDIENTS:

4 cups brown rice, hot steamed cooked (or white, whichever you prefer)

SAUCE:

• 3 tablespoons soy sauce
• 2 tablespoons cornstarch
• One and a half cups water or cups vegetable stock
• 1 tablespoon gingerroot, minced
• 1 teaspoon toasted sesame oil
• 1/4 teaspoon dry crushed red pepper
• 1 dash white pepper

SECOND STEP:

• 2 tablespoons safflower oil
• 1 lb fresh asparagus, woody and fibrous bits removed, tender part cut into 3" lengths (3 cups)
• 4 scallions, chopped
• 1 small sweet red pepper, chopped
• 1 clove garlic, minced
• A cup of unsalted roasted cashews or perhaps one cup of slivered almonds

GARNISH:

• mandarin orange section (optional)
• toasted sesame seeds (optional)

PROCEDURE:

• Begin by cooking the brown rice or if none use white according to package directions.
• Prepare your sauce in a small bowl by combining the soy sauce and cornstarch.  After which stir in remaining sauce ingredients and stir for consistency.  Reserve for frying.
• Begin frying by heat a wok or large heavy skillet over high temperature on your American stove.   When very hot, add the oil.  Reminder: Food won’t stick on a hot wok with cold oil. 
• Then add the asparagus, scallions, the pepper and garlic and stir fry until the vegetables are crisp-tender.
• Give the sauce a quick stir and then pour it over the vegetables and stir until it is thick and bubbling.
• Please reduce heat at this point and add cashews, then continue to stir.
• Cover the pan and simmer for one minute until cashews are heated through.
• Remove the cover and garnish with mandarin orange sections or toasted sesame seeds.
• You can serve while hot this stir fry recipe over hot steaming rice.
• Note: Three to four cups broccoli florets may be substituted for asparagus if you desire.

    You can also visit here to learn on how to cook Stir Fry Recipe.

The Famous Colorful Beef Stir Fry

Beef Stir Fry

Beef stir fries are very tasty and delicious dishes that can be crafted into a super enticing dish filled with several colors. The aromatic fragrance of beef when fried mixed with lots of vegetables is already a complete meal when paired with hot steaming rice. Asians use beef stir fries as their main entree in every meal and does not even go with any side dishes at all except for perhaps a soap of the day. In this article, we will share a recipe for beef that is very popular in the northern parts of Canada. It is very delicious and is filled with vegetables which gives its nutritional value a rate of excellence.  But it can be versatile by changing some of the vegetables and include the vegetables of your choice. 

THE FAMOUS COLORFUL BEEF STIR-FRY:  The trio of sweet bell peppers in red, yellow and green was the inspiration naming this quick-cooking stir-fry.  However you can substitute the strip loin grilling steaks for the top sirloin if you wish then there is no need to cut them in half to start with.

THE INGREDIENTS:
 

FOR THE MARINADE:

• Two tablespoons (30 ml) soy sauce, please choose the low-sodium type
• Two cloves of minced garlic
• One pound (500 grams) top sirloin grilling steak, trimmed to about ¾ inch (2 cm) thick pieces

FOR THE SAUCE:

• One half cup (125 ml) beef or chicken broth, please use the sodium reduced type
• Two tablespoon (30 ml) lemon juice
• Two tablespoon hoisin sauce
• Two tablespoon brown sugar
• One tablespoon (15 ml) cornstarch

FOR THE STIR FRY:

• One tablespoon vegetable oil
• One red bell pepper, seeded and thinly sliced
• One yellow bell pepper, seeded and sliced
• One green bell pepper, seeded and sliced
• Two cups (500 ml) broccoli florets
• One tablespoon minced ginger
• Three cloves of garlic, please slice them
• One fourth cup slivered almonds, for garnishing but optional

THE PROCEDURE:

Marinade: 

• Please combine the soy sauce and the minced garlic in medium size mixing bowl.  Then cut your steak in half lengthwise and then cut them crosswise into thin strips and toss them with your marinade to coat.  Let the beef stand for five to ten minutes.  But if you have the luxury of time, best if you can marinate them for at least four hours.

Sauce:

• To prepare the sauce, combine broth, the lemon juice, hoisin, brown sugar and cornstarch in small size mixing bowl.  Stir until smooth and the cornstarch is fully dissolved.  Reserve for frying.
• Remove the beef from marinade and pat strips dry with paper towel but reserve the marinade.
• Stir-Fry: Begin to fry by heating half of the oil in a large skillet or wok over high heat on your American stove until sizzling.  Then scatter half of the beef strips into pan and cook for one to two minutes until browned but still pink inside.  Then return the beef to the bowl with the marinade and set aside.  Repeat with remaining half of the beef strips.
• Heat the remaining oil in the pan over high heat again.  Then add the peppers and broccoli and stir fry for two minutes. 
• Add a splash of water and cover the pan to cook until tender-crisp for about two minutes.
• Push veggies to the sides of the pan to clear the center and add the ginger and garlic and cook until just fragrant for about fifteen to twenty seconds. 
• Then finally add the sauce with the beef and its reserved marinade and carefully toss together and heat through until bubbling while the sauce thickens. 
• Serve topped with the almonds (if desired), and great if paired with hot steaming rice. 
• This beef stir fry recipe will be your main entree for dinner.

 

 

You can also visit here to learn on how to cook Beef Stir Fry.

Chicken With Green Capsicum In Black Bean sauce(A Stir Fry Recipe)

Stir Fry Recipe

Stir fry recipes are best known for their efficiency and quickness in preparation, reasons why families have learned to live and cook their dinners with them.   Though quick and simple to prepare, these dishes turn out most of the time very delicious and flavorful for the entire family to savor.  Very good reviews are always warranted on every stir fry and even repeat performance is requested all the time.  That is why a family has now a collection of stir fry recipes at home which they thought have tickled their family’s taste buds well and enjoyed their meals.  

In this article, we will share with you a popular Chinese dish that is commonly requested as take-outs on Chinese Cuisines, but as an alternative, you can do this in your own kitchens.   It is easy and quick to prepare and can be very savory dish for the entire family.   Let us do the dish now.

CHICKEN WITH GREEN CAPSICUM IN BLACK BEAN SAUCE:   This is a favorite Chinese dish that is very easy to prepare in your own kitchens.  It can be prepared in fifteen minutes and cooked in twenty five minutes a total of forty minutes to prepare.   The recipe is designed to make four servings.

INGREDIENTS:

• 30 ml toasted sesame oil
• 4 cloves garlic cloves, peeled and sliced
• 105 g black bean sauce
• 6 g salt
• 340 g skinless, boneless chicken breast half - cut into cubes
• 1 cube chicken bouillon dissolved in
• 120 ml boiling water
• 1 large onion, peeled and sliced
• 1 bunch green onions, chopped
• 2 green bell pepper, diced
• 20 ml dark soy sauce
• 2 g black pepper
• 10 g cornstarch dissolved in
• 45 ml water
• 10 g chopped fresh cilantro

THE PROCEDURE:

• First, prepare all the ingredients according to the instructions in the ingredient’s list. 
• Start frying by heat a wok or a large skillet over a medium heat on your American stove.  When hot add the sesame oil, swirl to coat the pan and wait till it is hot for about thirty seconds.
• Then add the salt, garlic and black bean sauce. Cook by stirring for thirty seconds until fragrant.
• Then add the chicken slices and cook while stirring until it is no longer pink on its insides.
• On the other hand, dissolve the stock cube in a cup of boiling water and stir until dissolve. 
• Pour in the mixture to the chicken in the pan.  Cover your pan and let it simmer for about six minutes.
• Remove the cover and please add the onion, soy sauce, spring onions, the coriander, black pepper and the capsicum.  
• Continue to stir the ingredients until to fully combine with the chicken slices for about five seconds.
• Cover the pan again and cook for another eight minutes until most of the liquid has evaporated and chicken is tenderly flavored.
• Then mix the corn flour with three tablespoons of water and pour it to the wok.
• Continue to stir while the sauce thickens, but add more salt and pepper according to your taste.
• Then you can transfer it to a serving plate and good if served with hot steaming jasmine rice.
• Enjoy this stir fry recipe at home and have fun ding them in your own kitchens.  This is a better alternative for Chinese food take-outs every now and then.

You can also visit here to learn on how to cook Stir Fry Recipe.

Our Easy Stir Fry Wok-Seared Chicken and Vegetables(Kadhai Murghi)

 Easy Stir Fry

Easy stir fry recipes are often cooked in households but do not often result perfectly as expected.  There could several reasons why, the amount of heat in your stove, the freshness of your ingredients, the right combination of sauces, or the uneven proportions of meat and vegetables that are cooked separately for proper searing and wilting.  These and many more could be tragic reasons for an imperfect stir fry.  But do not worry.  It really takes a little bit of your time and creativity to be masters of your kitchen.   Here is a recipe that can help you understand stir frying and how to reach a delicious dish in just a few minutes.  Let’s do the cooking then.

WOK-SEARED CHICKEN & VEGETABLES (KADHAI MURGHI):

This colorful stir fry combines green bell pepper, orange carrots, red onion along with spice coated chicken to a delicious entree.  The cooking would be quick, so let’s measure out and prepare all the ingredients in the recipe before you light up your wok. You can enjoy the smoky aromas that would rise from the pan and the combination of spices that would titillate your taste buds. You can substitute a few pepper flakes and cooked with some unopened dried chili peppers if you are dining with kids to lower the heat. You can also use a little bit less mint.  The recipe can make four servings and can be prepared in thirty five minutes.

INGREDIENTS:

• 2 teaspoons coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1 tablespoon cornstarch
• 3/4 teaspoon salt
• 1/2 teaspoon ground turmeric
• 1 pound chicken breasts, please debone them and remove the skins before you trim and cut into one inch cubes
• 3 tablespoons canola oil, divided
• 2 large carrots, cut into 1/4-inch-thick slices
• 1 large green bell pepper, cut into 1-inch cubes
• 1 small red onion, cut into 1/2-inch cubes
• 4 large cloves garlic, thinly sliced
• 3 dried red chilies, like Thai, chile de arbol or cayenne, please remove their stems
• 1 tablespoon lime juice
• 1/2 cup packed fresh mint leaves, please chop them finely

THE PROCEDURE:

• Begin by grinding the coriander, cumin and fennel seeds in a spice grinder such as a clean coffee grinder or a mortar and pestle until the mixture resembles coarsely ground pepper.  Then pour the ingredients to a medium bowl and add cornstarch, salt and turmeric, stir and combine everything.
• Then you can add the chicken cuts and toss until coated with the mixture and let5 it sit on this mixture to reserve for frying.
• To start frying, heat your wok or a well seasoned cast iron skillet over high heat on your American stove.
• Add two tablespoons oil. When the oil is shimmering stir in the carrots, bell pepper, onion, garlic and chilies.
• Cook by stirring until the vegetables begin to brown for four to six minutes. Transfer to a plate and reserve.
• Then reduce the heat to medium high and add the remaining one tablespoon oil to the pan.
• Then cook the chicken with the seasonings from the bowl and stir fry until they are no longer pink in the middle for five to seven minutes.
• Then stir in the vegetables together with the lime juice and mint leaves and cook until heated through for about thirty seconds.
• Transfer to a serving platter and serve with hot steaming rice.  Enjoy this easy stir fry and follow its procedure for other types of fries at home.  You will be enjoying as you become the masters of your kitchens. 

NUTRITION:

• Per serving: 271 calories; 14 g fat ( 2 g sat , 7 g mono ); 63 mg cholesterol; 13 g carbohydrates; 0 g added sugars; 25 g protein; 4 g fiber; 524 mg sodium; 514 mg potassium.
• Nutrition Bonus: Vitamin A (140% daily value), Vitamin C (70% dv), Iron (20% dv), Fiber (16% dv), Potassium (15% dv).
• Carbohydrate Servings: 1

You can also visit here to learn on how to cook Easy Stir Fry.

Our Recipe For Stir Fry (Pork Veggie)

Recipe For Stir Fry

If you are still a green horn in the kitchen mastering the art of stir frying is a great place to start with your cooking endeavors.  Here are two dishes that are quick, healthy to prepare and are easily adapted to meet all you’re the family's needs. These are some tasty skillet recipes that will rock your kitchen table and get very good reviews from your family circle.

PORK VEGGIE STIR-FRY RECIPE:

The INGREDIENTS:

• Three cups sliced cauliflower
• Three tablespoons vegetable oil, divide please
• Two medium carrots, julienned
• One can of fifteen ounces in weight whole baby corn, please drain and rinse them
• One half cup frozen peas, thawed
• One pound boneless pork, cut into thin strips
• Two green onions, thinly sliced
• Two garlic cloves, minced
• One tablespoon minced fresh gingerroot
• One half to one teaspoon chili powder
• One cup water
• One fourth cup soy sauce
• Four teaspoons honey
• Two teaspoons of chicken bouillon granules, found in supermarkets
• Four teaspoons cornstarch
• Two tablespoons cold water
• One fourth cup salted peanuts
• Hot cooked rice 

THE PROCEDURE:

• In a large skillet or wok, heat two tablespoons of oil and stir fry cauliflower for three minutes on your American stove. 
• Then add carrots and continue to fry for two minutes. 
• Then add the corn and peas and please stir fry until the vegetables are crisp tender. Remove the veggies to a plate and keep warm.
• Reheat your wok and stir fry the pork in your remaining oil for two minutes. 
• Then add the garlic, onions and ginger plus chili powder and stir fry until the pork is no longer pink and fragrant.  Remove to a plate keep warm.
• Meantime, combine the water, soy sauce, honey and bouillon in same pan. Separately combine cornstarch and cold water in a cup and then gradually add to pan.  Bring to a boil and stir for two minutes until the sauce has thickened.
• Then you can return the veggies and pork mixture to the pan and cook till heated through.
• Then stir in the peanuts.
• Serve with hot steaming rice. Can make six servings.

ALMOND TURKEY STIR-FRY RECIPE:

Ingredients:

The Best Stir Fry Recipes by dm_51adb03bd5bcb

• One tablespoon cornstarch
• One cup reduced-sodium chicken broth
• One fourth cup water
• Two tablespoons soy sauce, the reduced sodium please
• One teaspoon sugar
• One fourth teaspoon salt
• One fourth teaspoon pepper
• One pound turkey breast, cubed and choose the tenderloin parts
• Four teaspoons canola oil, divided
• One cup chopped celery
• One half cup shredded carrot
• One half cup chopped onion
• One half cup sliced fresh mushrooms
• One half cup sliced green onion
• One garlic clove, minced
• One can of eight ounces in weight sliced water chestnuts, please drain them
• One half cup slivered almonds, the  toasted type please
• Hot cooked rice, optional  

Directions:

• In a small mixing bowl, combine the first seven ingredients and stir until smooth and reserve. 
• Start frying by heating a non-stick skillet and add teaspoons of oil on your American stove.  Stir fry the turkey until it is no longer pink. Remove to a plate and reserve.
• Reheat the skillet and stir-fry the carrot, celery, onion, mushrooms and green onions in the remaining oil until crisp-tender for about five to six minutes. 
• Then add garlic and cook for one minute longer.
• Then add the water chestnuts and pour back the turkey and cook till heated through.
• Then stir in the broth mixture to the pan.  Bring to a boil and cook stirring for two minutes or until the sauce thickens.
• Sprinkle with almonds. Serve with hot steaming rice if desired.  This makes four servings.
• Enjoy these recipes for stir fry in your homes and have fun doing them.

 You can also visit here to learn on how to cook Recipe For Stir Fry.

The Magical Recipe For Stir Fry Sauce

Stir fries are delectable dishes that can be prepared very quickly and easily.  Quickly since it can be done in just a few minutes and easily because it can be stirred over high heat on a wok or a large skillet sautéed by the secret of the house, the stir fry sauce.  Recipes for stir fry sauces are everywhere to be found from the internet to the usual cookbooks that are sold in bookstores and even on book stands.   These are not bad remedies actually if you are looking for a fry sauce that can deliver the taste that you expect from a stir fry.   We call this our MAGICAL STIR FRY SAUCE.

• If you're buying them from the Asian store, any of the following are decent:
• Teriyaki sauce/marinade
• Chili garlic sauce
• Chili black bean sauce
• Hoisin sauce
• Satay (peanut) sauce

However, it's really a lot tastier and cheaper if you make it yourself.  We use some variation on the following ingredients:

• Three fourth cup water
• One to two tablespoons of dark soy sauce
• Two to three tablespoons light soy sauce or teriyaki
• One to two tablespoons toasted sesame oil, to bring out the aroma
• One to two teaspoons chili oil, optional if you need some heat on the sauce
• One tablespoon tapioca starch (test on the sauce; if it doesn't thicken right, then you can add more for consistency)
• Minced or grated ginger, to taste
• Minced or grated garlic, to taste
• One to two teaspoons brown sugar, honey or maple syrup for a hint of sweetness

The proportions of the ingredients in this recipe are pretty rough because we always look at it closely, besides from the variability of the ingredients (We can't always get the same brands or sometimes we even miss one or two).  We have mastered this formula after a few years of stir-frying, hence we do not really think about it in detail anymore.  It usually tastes great though, and we’ve receive great comments to its effect that it smells tremendously great (We think the sesame oil did it).

You can also substitute corn starch for tapioca, but you will have to use a little more of it, and the sauce does not tend to be as smooth or consistent with the tapioca.  It will work in a pinch, though, only if you can't find tapioca in your area.

When we prepare this sauce it usually produces a little more than a cup with the list of ingredients.  We always marinate and stir-fry the meat separately with a separate but simpler sauce such as; honey and teriyaki that really works great.  Then half-stir-fry and half-steam the vegetables using half the marinating sauce, so they get nice and tender.  Then add the meat and the rest of the sauce and stir fry for about a minute or two longer.  This brings about a nice balance of flavor infusion and some extra sauce that you can use to go and mix with your hot steaming rice.

Enjoy this recipe for stir fry sauce at home and have fun doing them all the way.  It is very fragrant and delicious on your stir fries.
   
You can also visit here to learn on how to cook  Recipe For Stir Fry Sauce.

Chinese Pork And Vegetable (A Recipe for Stir Fry)

We are always asked for recipes for stir fry because they are quick and easy to make aside from it tasting great all the time.  Fantastic for those busy weekday meals when you are in a rush to get a tasty meal on your table.  So here is recipe that can provide you some solutions for tonight if you are wondering what to cook for supper.   Let us begin throwing something to your woks now.

1.    CHINESE PORK AND VEGETABLE STIR-FRY:  The original recipe can yield as much as four servings.  It can be prepared in ten minutes and cooked in fifteen minutes tops.

INGREDIENTS:

• Four hundred grams pork, coated with egg and breadcrumbs, sliced into strips (you can buy this readily prepared in supermarkets
• One tablespoon finely grated fresh ginger
• Two cloves garlic, finely chopped
• Two hundred grams pouch of Wattie's Wok Creations Honey Soy Stir-Fry Sauce
• One tablespoon sesame oil
• Three fourth by seven hundred fifty grams bag of Wattie's frozen Chinese Stir-Fry Mix Vegetables
• Two spring onions, diagonally sliced
• Two teaspoons corn flour or cornstarch
• Toasted cashew nuts to garnish (optional)

THE PROCEDURE:

• Begin by placing the sliced pork into a mixing bowl with the ginger, garlic and one half the pouch of Wattie’s Wok Creations Honey Soy Stir-Fry Sauce.  Mix and toss them carefully together and let it stand to marinate for ten minutes at room temperature.
• Start frying by heating the sesame oil in a wok or large frying pan at medium high on your American stove.  Then add the marinated pork with its marinade and stir-fry until it is almost cooked. 
• Then add the Wattie’s frozen Chinese Stir-Fry Mix Vegetables and the remaining stir-fry sauce to the pan. 
• Continue cooking until the vegetables are crisp and tender. 
• Stir in the chopped spring onions to the pan.
• Mix the corn flour with one tablespoon of cold water and stir till fully dissolved.
• Pour the cornstarch slurry to the pan and stir-fry till the sauce thickens.
• Serve over rice or noodle and garnish it with toasted cashew nuts if you desire.
• 2.    JAPANESE STYLE STIR FRIED BEEF: Take a turn towards the Japanese with this never-fail stir fry favourite.  Mix lean rump steak with traditional seasonings on a bed of soft udon noodles, it’s a fabulous winner either you’re whipping it for the family or yourself.

INGREDIENTS:

• Six hundred grams rump steak
• One tablespoon minced ginger
• One tablespoon sweet chilli sauce
• One fourth cup Sherry
• One fourth cup Lea and Perrins Worcestershire Sauce
• Two hundred fifty grams Swiss brown mushrooms, please wipe & slice them
• One red capsicum, deseeded and thickly sliced
• Two hundred grams green beans, trimmed and cut in half lengthwise
• One bunch spring onions, cut into 5cm lengths
• Two hundred seventy grams packet dried udon noodles
• One half cup beef stock
• One tablespoon corn flour or cornstarch

THE PROCEDURE:

• Begin by preparing you the rump steak, cut them into thin strips and empty them into a re-sealable bag together with the ginger, sweet chilli sauce, sherry and the Lea & Perrins Worcestershire Sauce.  Please seal bag and toss to coat evenly the ingredients.  Refrigerate for ten to fifteen minutes to marinate.  Drain the beef to a plate but reserve the marinade.
• Begin frying by heating a dash of oil in a wok or a large skillet on your American stove at high heat.   Stir fry the beef strips until they are browned and remove to a plate to reserve.  You can cook the beef in two batches in order not to over crowd the pan and cook the beef evenly.
• Reheat the wok and add more oil then stir fry the capsicum, the mushrooms, beans and spring onions until they are crisp and tender.
• Then cook udon noodles separately according to the pack’s directions.
• Return the meat to the frying pan and mix together with the reserved marinade.  Mix the beef stock and corn flour or cornstarch and pour into the pan.   Cook and toss quickly until the sauce thickens.
• Serve over cooked udon noodles.
• Enjoy these recipes for stir fry that can be easily done in your own kitchens.

 You can also visit here to learn on how to cook Recipe For Stir Fry.