Let’s get real – the biggest challenge on a weeknight is to get dinner served before anybody gets hangry and riotous. We all have to cook, eat and clean every day, but there are ways to make it easier and more energy efficient.
Stir-frying is one of the fastest and most nutritious ways to get dinner on the table. With McCain stir-fry vegetables it is even easier. The snap-freezing process used when freezing McCain vegetables locks in nutrients and ensures crunchy and tasty vegetables.
Our top tips for the best stir-fry:
- Τhe key to making a good stir-fry is to use a very high cooking temperature. Since stir-frying involves high heat, it’s important to choose an oil that has a high smoking point. Oils such as avocado oil, coconut oil and grapeseed oil have high smoke points and are healthier oils to use.
- Always start with the aromatics, like ginger, lemongrass, garlic and chillies. Fry them on a low heat so they do not burn and become bitter. Using a spatula, push them to the sides of the wok, where it is cooler, before you increase the heat.
- Next, fry the protein (if you are using any). Allow the protein (such as tofu, prawns or chicken) to come to room temperature before frying or it will decrease the temperature of the wok. Slice meat like chicken, pork or beef into thin, uniform strips to ensure even cooking, and fry in batches on a very high heat for 2-3 minutes. It will not and should not brown too much because it needs to be just cooked. Remove the protein with the aromatics from the wok with a slotted spoon and add it back right at the end, just before adding the sauce.
- Allow the wok to heat up again. Add McCain’s Stir Fry vegetables in batches from frozen and fry on high heat for 2-3 minutes. Stir the vegetables often to prevent burning.
- Add some additional crunch to the stir-fry. Ingredients such as bean sprouts, nuts like cashew nuts or peanuts, and even sesame seeds lend a delicious, nutty flavour.
- Add the sauce right at the end, and not too much of it, so the vegetables do not “cook” in it but remain crunchy. Combine soya sauce and sweet chilli sauce for a quick and easy stir-fry sauce. Balance the salty-sweet flavours with a dash of lime juice. Add a little coconut cream and peanut butter for a creamier sauce.
- Serve it up! Asian sticky rice, basmati rice or egg noodles make a great base for any stir-fry but are not strictly necessary. You can either serve your starch as a side or add it to the stir-fry in the wok.
- End with a flourish. Add a handful of fresh coriander leaves, coconut shavings or sliced salad onions right at the end to add freshness to the stir-fry.
Wok my way
Here are a few of our favourite stir-fry combos:
- Pork and McCain Hawaiian Stir Fry with honey and sesame seeds
- McCain French Stir Fry with chicken fillet strips, cashew nuts and teriyaki sauce
- Minced beef and McCain Mexican Stir Fry with jalapeño chilli and fresh coriander
- McCain Asian Stir Fry with prawns (remember to clean them) and oyster sauce
- Tofu and McCain Hawaiian Stir Fry with soy and sweet chilli sauces
- McCain French Stir Fry with brown rice, peanuts and a maple syrup and ginger sauce