How to make the perfect stir fry

A good stir-fry is a great solution for a quick, nutritious meal in minutes. To prevent the vegetables from going soggy it’s essential to learn the ins and outs of creating the perfect stir fry. Follow these tips from McCain and Chef Charl Gyzen.

Beef Chow-Mein

Ingredients (to make 4 servings):

  • 200g Beef strips
  • 100g Chinese egg noodles
  • 500ml Water
  • 20ml Oil
  • 20ml Soy
  • 1 Garlic clove, crushed
  • 100g McCain Asian Stir Fry
  • 5ml Ginger
  • 5ml Beef stock granules
  • 125ml Water
  • TT Salt
  • TT Pepper

For the Marinade:

  • 15ml Soy sauce
  • 5ml Sugar
  • 10ml Cornflour
  • 30ml Oil
  • 45ml Mirin or white wine

Method:

  1. Mix the marinade ingredients together, add the beef strips and set aside.
  2. Bring the water to the boil and cook the Chinese egg noodles.
  3. Heat a little oil in a pan and fry the noodles. Add a little soy sauce, stir through to coat and set aside.
  4. Wipe out the pan, heat a little oil and fry the garlic followed by the McCain Asian Stir Fry vegetables.
  5. Season with salt and ginger and set aside.
  6. Wipe out the pan and fry the beef strips with the marinade.
  7. Add the stock and bring to the boil.
  8. Add the vegetables to the beef mixture followed by the noodles.
  9. Season to taste and serve.

 

Handy Cooking Tips:

 

  • Prepare all of your ingredients before you begin. When the cooking starts, it goes fast, so you’ll need to have everything ready and at hand.
  • Always use a pan with sides and bottom that are as round as possible (a Wok is recommended).
  • By using McCain frozen vegetables, you cut down your preparation time without compromising on goodness and taste.
  • It is essential to stir-fry vegetables in batches to ensure they remain crunchy.
  • To get the best results, flash fry directly from frozen. Ensure that the pan is hot enough before you add the vegetables so that they begin cooking immediately as they come into contact with the oil.
  • Cook the meat in small batches to avoid stewing the meat and making it tough.
  • When adding a sauce or stock to a stir fry, make a well in the centre for it to thicken and warm and then toss the rest of the ingredients in the sauce.
  • Don’t let the stir fry stand. Always serve a stir fry dish as soon as it has been cooked.
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