Recipe: Stir-Fry
12th November 2013

You’ll probably need:

1 x RED ONION
1 x CHILLI
1 X SPRING ONION
1 x STICK OF CELERY (OPTIONAL)
3-4 x CLOVES OF GARLIC
GINGER x HOWEVER MUCH YOU WANT REALLY

I’m not really sure about the veg because I just buy a pack of it from ASDA. The staple seems to be cabbage, bean sprouts and thinly sliced (peeled really) carrots? So I guess I’ll add them to the list:

THINLY SLICED CARROTS x LOADS?
BEAN SPROUTS x GO MAD
CABBAGE x A SERIOUS AMOUNT
ECSTACY x 7
LOLS x PRICELESSS
THEN BASICALLY WHATEVER ELSE VEG YOU WANT
YOU COULD HAVE PEPPERS
OR MANGE TOUTS
OR EVEN SOME SORT OF BEAN
THE MIND BOGGLES

Right so, you basically chop up all your veg and get it sorted. I think it’s important that you heat your wok loads. So basically put it on a hob and add a bit of olive oil, then when you see the oil start to steam add your first bit of veg (ie. your onion and chilli etc).

Constantly stir it (so none of it burns) for about a minute, maybe a bit less (basically when you can start to see/smell it cooking). Then add the rest of your veg (ie. cabbage etc.) and continue to stir. You can really just see/smell when it’s starting to cook but it should take about two to three minutes I think?

When its vaguely cooked I add my sauces. SO. It’s:

SESAME OIL x 1 TSPN
SOY SAUCE x 2 TSPN
OYSTER/FISH SAUCE x 1 TSPN
SWEET CHILLI SAUCE x A BIT, DEPENDING ON HOW HOT YOU WANT IT, NOT TOO MUCH ANYWAY

To be honest I use a tablespoon for my sauces now (so replace TSPN with TBLSP for those measurements), but I guess it really just depends how much you want.

Right, so just stir all of them in for about another minute (not too long really, just until they’re all up in the veg). Then it should all basically be cooked and that’s when I take it off the hob.

Then I add my noodles. I just stick them in the wok and stir until it’s all mixed together. I don’t bother heating them or anything cause they heat up in the wok. ASDA also provides my noodles ready cooked so I’m not exactly sure what the story is with them but the thin ones are rice noodles and the thicker ones are egg noodles. To be honest I think the egg noodles are better but the rice ones definitely look a little classier. If you were to cook your own noodles I guess you’d just kind of precook them and then add them in at the end?

Sorry, you probably know all this already, basically my secret is ASDA, but I guess one could simulate ASDA pretty good if they just buy some nice veg and noodles. Also, I just went off a Jamie Oliver recipe to begin with but I can’t find it and when I’m looking for it now it’s giving me completely different recipes so I may be completely wrong, but I think it’s nice enough anyway.

(PSST! THE SECRET INGREDIENT IS BELIEVING IN  YOURSELF)