Stir fry
Stir-frying is a quick cooking method. Cut the meat into thin even strips of the same thickness (approx. 7.5 x 1 x 1cm).
Recipe suggestions |
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| Wok Fried Rib Cap with Ginger, Goji Berries and Oyster Sauce by Chef Leslie Stronach |
Beef Rump Tartar by Chef Leslie Stronach |
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| view recipe | view recipe | |
Stir-fry success:
Prepare everything you need before you place the wok on the heat.
- Cut the vegetables into the same size pieces so they cook evenly and quickly.
- It is best to add the oil to the meat strips rather than the wok. You use less oil and this method helps the meat brown well.
- You can also add ingredients like a little soy or grated ginger directly to the meat.
- Use peanut, grapeseed, sunflower oil or rice bran oil for stir-fried dishes. They all have good heating qualities and contribute very little flavour to the dish.