Stir-fry-recipes

Lamb and Asian Greens Stir Fry Recipe

Stir-fries are one of our go-to quick dinner ideas, and we love this Michelle Bridges recipe from her new cookbook Superfoods, ready in under 30 minutes!

I’m a huge fan of stir-fries. They are quick to prepare, adaptable so you can use whatever ingredients you have on hand, and the cooking method means they are not drowning in oil. Here I’ve used gai lan, but you can substitute ordinary broccoli as well; just cut it up quite small so it cooks through quickly.

Recipe from Superfoods Cookbook: The facts, the foods and the recipes – feel great, get fit and lose weight by Michelle Bridges, photography by Henryk Lobaczewski and Julie Renouf. Published by Viking, RRP $29.99.

Serves: 2
Prep: 15 minutes. Cook: 10 minutes. Calories per serve: 421

Ingredients
75 g dried pad thai rice noodles
1 teaspoon peanut oil
250 g boneless lamb loin, trimmed and thickly sliced 1 bunch gai lan (Chinese broccoli), cut into chunks, leaves and stalks separated
100 g snow peas, halved on the diagonal 5 spring onions, cut into 5 cm length
3 garlic cloves, crushed
3 teaspoons dark soy sauce
3 teaspoons light soy sauce
1 egg
sliced fresh red chilli, to serve

Method
1. Cook the noodles in a saucepan of boiling water for 4 minutes or until tender. Drain and cool under cold running water. Drain well.

2. Meanwhile, heat the oil in a wok on high. Stir-fry the lamb, in two batches, for 2–3 minutes or until browned. Set aside.

3. Reduce the heat to medium–high. Stir-fry the gai lan stalks and snow peas for 2 minutes. Add the spring onion and stir-fry for 2 minutes. Add the garlic and stir-fry for 1 minute. Add the noodles and sauces and stir-fry until the noodles are well coated. Make a well in the centre of the mixture and crack an egg into the middle. Cook, stirring the egg, for 1 minute, then return the lamb to the wok with the gai lan leaves and stir-fry until hot and the leaves have just wilted.

Tip: When stir-frying Asian greens such as gai lan, choy sum or bok choy, separate the leaves from the stalks and only add the leaves at the end as they take no time to wilt.

Variation: For a vegetarian version, replace the lamb with 200 g firm tofu, cut into cubes (407 calories per serve).

What’s your favourite stir fry recipe?

superfoods

February 3, 2014

Quick Dinner Ideas: Malaysian Char Kway Teow Recipe

Cookbook author, blogger, former Masterchef favourite and new Malaysia Kitchen Ambassador Billy Law shares a quick and easy dinner recipe of stir-fried Malaysian noodles. This authentic char kway teow recipe is ready in under 30 minutes – quicker than ordering home delivery!

My all-time favourite Malaysian hawker food would have to be a delicious plate of Char Kway Teow, commonly known as ‘CKT’. I could eat it all day long, for breakfast, lunch or dinner. The secret to a mouth-watering CKT is to have a smoking hot wok when stir-frying the noodles. The high heat will prevent the ingredients from sticking to the wok and inevitably burning, but it also imparts a charred smokey flavour to the dish, often referred to as the ‘Breath of the Wok’. It is totally up to you whether you have a mild version or make it hot with the addition of some sambal belacan. This recipe includes instructions on how to make fresh sambal belacan from scratch which will keep for a week in the refrigerator. But, if you don’t have time, try a store bought version – it still does the trick!

Preparation Time: 15 mins
Cooking Time: 10 mins

Serves: 2

Ingredients

3 Tbs vegetable oil
2 cloves garlic, finely chopped
1 lap cheong (Chinese sausage), thinly sliced
6 raw prawns, peeled and deveined
400 g fresh flat rice noodles
1 Tbs sambal belacan paste (optional)
2 Tbs light soy sauce
1 Tbs dark soy caramel*
1 tsp ground white pepper
1 egg
handful of bean sprouts
handful of garlic chives, cut into 5 cm (2 inch) lengths
Sambal belacan (optional)
4-5 (100 g) large red chillies, cut into chunks
20 g belacan (shrimp paste)
2 tsp sugar
pinch of salt
juice of half a lime
*Dark cooking caramel, also known as dark soy caramel, is different from dark soy sauce or kecap manis. It has a thick molasses consistency and a salty flavour. It can be found in many major supermarkets and Asian grocers.

Method

1. To make the sambal belacan, blend the ingredients into a fine paste and adjust seasoning according to taste with salt, sugar and lime juice.

2. Heat 2 tablespoons of the vegetable oil in a wok over high heat, add the garlic, lap cheong and stir-fry for a minute. Then add sambal belacan, prawns and stir-fry for a further minute until cooked.

3. Add rice noodles, season with light soy sauce, dark soy caramel and white pepper, and stir-fry to make sure all noodles are charred and well coated in the sauce.

4. Push the rice noodles aside and make a clear space in the wok, then add the remaining tablespoon of oil and crack the egg into the oil. Stir and break up the egg with the spatula, then quickly cover it up with noodles and let it cook for 10 to 15 seconds before you start stir-frying again. Add bean sprouts and garlic chives, turn the heat off, give everything in the wok a toss to combine, then tip out onto a serving plate. Serve immediately.

What’s your favourite Malaysian recipe?

October 20, 2013

Easy Dinner Recipes: Spicy Beef with Green Beans

My Kitchen Rules winners Dan and Steph have been trimming down – losing over 20kgs in 7 weeks combined! How did they do it? They’ve been on the Bodytrim system and they’re sharing one of their favourite Bodytrim recipes, a quick dinner idea that will become a favourite of yours too. Lean beef mince is stir-fried with crunchy green beans and aromatic spices and you have dinner on the table in less 30 minutes.

It tastes better and has a lot less fat than takeaway – and is quicker than calling home delivery! “It’s really yummy, and even better it is cheap to make and will feed the whole family!” says Steph.

Serves: 4-5 people

Prep time: 10 minutes
Cooking time: 15 minutes

Ingredients

500g lean beef mince
150g green beans, diagonally sliced into thirds
1 brown onion, finely diced
2 cloves garlic, crushed
2 red chillies, thinly sliced
2 tbsp coriander, finely chopped
2 tbsp mild curry powder
½ cup beef stock
1 tbsp peanut oil

Method

1. Heat frying pan over medium heat, add oil. Add garlic, chilli, coriander and curry powder, fry for one minute.

2. Add onion, cook for 1-2 minutes.

3. Add beef and brown well, stirring occasionally.

4. Once the beef is browned, add beef stock and green beans, reduce heat and gently simmer for 10-12 minutes. Serve.

What’s your favourite stir-fry recipe?

September 25, 2013