|
3. When the
oil is hot (a piece of vegetable should sizzle on contact), add the
ingredients in the order specified in the recipe. (Those that take
longer to cook are added first). Do not add too much to the wok at a
time or the ingredients will start to steam rather than fry. |
4. Fry,
stirring and tossing constantly with chopsticks or a spatula, until
the ingredients are just cooked: vegetables should be crisp-tender and
meat and poultry tender and juicy. |
|
5. Push the
ingredients to the side of the wok or remove them. Pour liquid or
sauce as specified in the recipe into the bottom of the wok. Cook and
stir, then mix in the ingredients from the side. Serve immediately. |
Stir-fried Beef with Mange-tout Recipe
Cut 1 lb (450g) lean boneless tender
beef into very thin strips. Combine 3 tablespoons soy sauce, 2
tablespoons dry sherry, 1 tablespoon brown sugar and 1/2 teaspoon
cornflour in a bowl. Heat 1 tablespoon vegetable oil in the hot wok.
Add 1 tablespoon each finely chopped fresh ginger and garlic and
stir-fry for 30 seconds. Add the beef and stir-fry for 2 minutes or
until well browned. Add 8 oz (225g) mange-tout; stir-fry for 3
minutes. Stir the soy sauce mixture until smooth, then add to the wok.
Bring to the boil, stirring and tossing, and simmer just until it is
thickened and smooth. Serve immediately, accompanied by freshly boiled
rice. Serves 4. |
