Basic Stir Fry
This is a recipe that can be as versatile as you want it to be. It’s a good way to use up left over vegetables or meat. You can use Pork, Chicken and Turkey in your Stir Fry, or even omit meat all together. Alternatively you can also use a meat substitute like Quorn. Vegetable wise you can pick up a bag of mixed stir fry veg in the supermarket or make your own up! Here are some ideas anyway. Stir Fry is best done in a wok, but can easily be done in a frying pan as well. Stir Fry usually takes no more than 10 minutes to prepare and 10 minutes to cook so it’s great for those times when you may have to rush! For more yummy student recipes check out the bottom section of the Student Cookbook.
- 1 breast of Chicken or 1 person serving of Pork, Turkey or Quorn.
- 3-4 Green Beans
- 1 Carrot
- 1/2 a bag of Stir Fry Vegetable Mix
- Two hand fulls of Bean Sprouts
- Half a Red , Yellow or Green Pepper.
- 1/2 an Onion or 4-5 Spring Onions.
- Soy Sauce
- Rice, Noodles or Pasta
- Chop up your vegetables in to small pieces, and your meat into bite size amounts.
- Fry the onion in a small amount of oil until soft.
- Start your water boiling for your rice, noodles or pasta. Add the rice to the water if you are doing rice.
- Add the meat until it is slightly browned.
- Once the water is boiling put in the pasta or noodles.
- Put in your vegetables and cook for around 5 minutes
- Drain your rice, noodles or pasta and add them to the frying pan or wok.
- Add a level tablespoon of soya sauce and stir everything around, so there is an even mix of everything. You may wish to add noodles slowly to stop them sticking together.
- Put on a plate and eat!