Better Homes and Gardens (Australia) - - Quick Dishes -

Prepa­ra­tion time 10 mins Cook­ing time 10 mins Serves 4

440g store-bought wok ready noo­dles

2 tsp bi­car­bon­ate of soda

500g beef, chicken or pork stir­fry strips (beef rump steak used here, see Cook’s tips, be­low left) 2 Tbsp corn­flour

3 Tbsp ex­tra vir­gin olive

oil light in flavour

1 onion (brown or red), thinly sliced 1 Tbsp finely diced fresh gin­ger 250g bag mixed stir-fry veg­eta­bles

(see Cook’s tips, be­low left)

2 gar­lic cloves, minced

3 Tbsp soy sauce

1 tsp sesame oil

1 green shal­lot, thinly sliced Long red chilli, thinly sliced, to serve Mi­cro herbs, to gar­nish

STEP 1 Put noo­dles in a bowl and pour boil­ing wa­ter over the top. Stir gently to sep­a­rate then drain well.

STEP 2 Com­bine bi­carb and 2 tea­spoons of wa­ter in a large bowl. Add meat of choice and toss to coat. Set aside for 10 min­utes. Rinse well un­der cold wa­ter and pat dry.

STEP 3 Put meat in a large bowl, sprin­kle with corn­flour, toss to coat.

STEP 4 Heat a wok over a high heat un­til just start­ing to smoke. Pour in 1 ta­ble­spoon of the oil and half the meat. Stir-fry for 2 min­utes or un­til al­most cooked through. Set aside on a plate. Re­peat with an­other 1 ta­ble­spoon of the re­main­ing oil and re­main­ing meat. Set aside.

STEP 5 Pour re­main­ing oil into wok. Add onion and gin­ger, and stir-fry for 1 minute. Add noo­dles and ve­g­ies. Stir-fry for 2 min­utes or un­til just cooked through.

STEP 6 Re­turn meat to wok. Add gar­lic, soy and sesame oil. Stir to com­bine then add shal­lots and stir-fry for 2 min­utes.

STEP 7 Serve gar­nished with chilli and mi­cro herbs.

Su­per sim­ple stir-fry Cheat your way to a breezy din­ner­time with pre-cut meat and veg, and store-bought noo­dles – no­body will know.

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