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I put anything and everything into a stir fry. Most of the time I just buy the bags of ready prepared vegetables, it doesn't really work out any more expensive and to me, life's too short to stand chopping carrots that thin. I usually make sauce for mine with a teaspoon of Chinese five-spice, teaspoon of cornflour, 3 tablespoons of soy sauce and 2 of water. I mostly make ours with noodles (those straight-to-wok noodles are great) or rice. (Loving the Dirty Dancing sig, SJP. Best. Film. Ever. Fact!  )
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My ideal stirfry is duck marinaded in plum sauce, sliced up and blasted with the rest of the sauce, beansprouts, Chinese cabbage and mix and match veg, like Karen suggests, and noodles. I've never tried the straight to wok noodles, because I don't have a flimmin wok.
Ah poo... better grovel to hubby.
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I do everything in my wok, even frying eggs as I don't have a frying pan at the moment. I must get one though as the wok is flipping useless if you want an omelette (I have tried, believe me, it's more like a variation on scrambled eggs!). Stir fries I don't have nearly as often as I should but I'd agree with Karen - the slight extra expense is worth getting prepared veggies as if you are like me there is often wastage if I buy everything separately.
*It is not necessary to understand things in order to argue about them. -- Pierre De Beaumarchais
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I love the straight to wok noodles. Much quicker to make your stir fry with, and i'm quite lazy when it comes to cooking! LOL
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