Stir-fry supreme

Recipe from: 3/26/2003 12:00:00 AM
Ingredients 17
Servings 5
Time

Ingredients

  • olive or peri-peri oil
  • 500
    g
    chicken fillet or rump steak, cut into strips and marinated in
  • lemon juice, salt, crushed red chillies, black pepper and garlic
  • 4
    carrots, cut into julienne strips
  • 1
    green pepper, cut into julienne strips
  • 0.50
    red pepper, cut into julienne strips
  • 250
    g
    mushrooms, sliced
  • 1
    onion, sliced into rings
  • 1
    baby cabbage, sliced finely
  • 1
    tin mini corn spears
  • 1
    tin bamboo shoots
  • 1
    water chestnuts, sliced
  • olive or pei-peri oil
  • black pepper and salt to taste
  • 1
    packet instant noodles, boiled without flavouring
  • sweet and sour sauce to taste
  • soya sauce to taste
 

Method

 
Heat oil of your choice in an NMC wok and stir-fry chicken fillets or rump steak until just done.
Remove from wok and set aside.
Stir-fry vegetables individually while lightly drizzling with oil of your choice and sprinkling with pepper and salt.
Add cooked noodles.
Toss all ingredients together in the wok.
Add sweet and sour and soya sauces to taste.
Toss well and serve.
 

Read more on: waterless cookware  |  poultry  |  stir-fry
 

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