Stir fry ideally, is done one portion at a time in a wok or pan to avoid heat loss which leads to the ingredients boiling in their own juices, and then vegetables go limp and meat toughens.
With this in mind it makes it possible to have a fun dining evening where everyone can pick and mix to make their own dish. Prepare all the ingredients in advance and it takes no time at all.
Let diners chose their own ingredients at leisure, and cook their own stir fry.
Ingredients:
- Crunchy Vegetables with a good range of options including some or all of the following and any others you would like: Onions, Peppers, Pak Choi, Mushrooms, Bean sprouts, Water chestnuts, Mange tout, Baby sweetcorn, thinly sliced cabbage.
- Meat options and a prawn option. Meats should be in small slices and of a tender cut. Allow about 75-100g per person.
- Quick cook, straight to pan noodles
Flavourings and spices you should offer:
- Dark or light soy sauce and fish sauce are recommended as seasoning added to diner’s taste.
- Finely sliced lemon grass – Discard the hard outer layer
- Thin slices of garlic, fresh chillies sliced, and thin julienne slices of ginger
- Fresh sliced or diced mild and hot chillies
- Spices: Mild curry powder, Chinese 5 spice powder, Thai Seven spice powder, Cinnamon, Chili Powder, Sichuan pepper are all good options.
- Finely grated fresh galangal or powdered dried galangal.
- A few sauces such as sweet and sour, Chilli, black bean, Oyster etc.
- Coriander and Basil leaves
Heat a couple of tablespoons of vegetable oil in a pan or wok. Add the chosen ingredients. Mix well and stir fry until the meat is sealed on all sides. Add the noodles by separating them gently with your fingers. Keep the heat high and keep the ingredients moving in the pan for a further 2 minutes. Taste and season with soy sauce and fish sauce if needed and serve once the ingredients are cooked through. Have a few Asian pickles, chilli sauces and soy sauce and fish sauce on the table.
Gavin McArdell
www.CurryFrenzy.com
