May Recipes – Seasonal StirFrys

1 May 2019



Curry Chicken & Veg Stir Fry


1 tablespoon peanut oil

2 large (about 360g) Coles RSPCA Approved Chicken Breast Fillets, thinly sliced

1 red onion, cut into wedges

1/4 cup (75g) green curry paste

400ml can coconut milk

1 bunch asparagus, woody ends trimmed, cut into 5cm lengths

200g snow peas, halved lengthways

1 bunch baby bok choy, cut lengthways into wedges

1 tablespoon brown sugar

1 tablespoon lime juice

3 teaspoons fish sauce

1 cup coarsely chopped coriander

Steamed jasmine rice, to serve

Lime wedges, to serve




Step 1

Heat half the oil in a wok over high heat until very hot. Add one-third of the chicken and onion. Stir-fry for 3 mins or until just cooked through. Transfer to a bowl. Repeat in 2 more batches with the remaining oil, chicken and onion.

Step 2

Return chicken mixture to the wok. Add the curry paste. Stir-fry for 1 min or until fragrant. Add the coconut milk and bring to the boil. Add the asparagus, snow peas and bok choy. Stir-fry for 2-3 mins or until asparagus is tender and bok choy is just wilted. Remove from heat. Add the sugar, lime juice and fish sauce.

Step 3

Divide stir-fry among serving plates. Sprinkle with coriander. Serve with steamed jasmine rice and lime wedges.



Lemongrass Beef StirFry


1/4 cup peanut oil (see tip)

800g beef sirloin, thinly sliced

1 medium brown onion, thinly sliced

1 yellow capsicum, thinly sliced

1 clove garlic, crushed

2 stalks lemongrass, trimmed, thinly sliced (see note)

1 long red chilli, thinly sliced

2 tablespoons soy sauce

1 tablespoon fish sauce

Steamed white rice, to serve

Fresh coriander, to serve

Chilli, extra, to serve



Step 1

Heat a wok over high heat. Add 1 tablespoon of oil and swirl to coat. Add half the beef. Stir-fry for 2 to 3 minutes or until lightly browned. Remove to a plate. Repeat with 1 tablespoon of oil and remaining beef.

Step 2

Add remaining oil, onion, capsicum, garlic, lemongrass and chilli to wok. Stir-fry for 3 to 4 minutes or until onion is soft. Return beef and any juices to wok. Add soy sauce and fish sauce. Stir-fry for 2 minutes or until heated through.

Step 3

Top stir-fry with coriander and chilli. Serve with rice.

Tip: You could use canola oil instead of peanut oil.



Ginger Pork StirFry with Veggie Noodles



500g pork fillet, thinly sliced

1 tablespoon ginger paste

1 large fresh red chilli, thinly sliced, plus extra to serve

2 garlic cloves, crushed

2 tablespoons salt-reduced soy sauce or tamari

2 teaspoons sesame oil

250g zucchini noodles

250g carrot noodles

4 green shallots, cut into 5cm lengths

Thai basil leaves, to serve



Step 1

Place the pork, ginger paste, chilli, garlic, 1 tablespoon of the soy sauce and 1 teaspoon of the sesame oil in a large bowl. Stir well to coat the pork. Set aside to marinate.

Step 2

Heat the remaining sesame oil in a large non-stick frying pan or wok over medium-high heat. Cook the zucchini noodles, carrot noodles and shallot for 2-3 minutes until just tender. Remove from pan. Set aside.

Step 3

Spray the pan with oil. Cook the pork, in 2 batches, for 30 seconds to 1 minute until just cooked through. Return vegie noodles to the pan and toss to combine. Drizzle with remaining soy sauce. Sprinkle with extra sliced chilli and Thai basil leaves to serve.




Xinjian Lamb & Cumin StirFry



450g lamb leg steaks, thinly sliced

3 garlic cloves, crushed

1 tablespoon cumin seeds

2 teaspoons ground cumin

1 teaspoon dried chilli flakes

2 tablespoons light soy sauce

1 1/2 tablespoons rice bran oil

1 brown onion, halved, cut into wedges

1 green capsicum, seeded, coarsely chopped

Fresh coriander leaves, to serve

Dried chilli flakes, extra, to serve

Steamed rice, to serve

Shallot, finely chopped, to serve



Step 1

Combine the lamb, garlic, cumin seeds, ground cumin, chilli flakes and 1 tablespoon of soy sauce in a bowl.

Step 2

Heat 2 teaspoons of the oil in a wok over high heat until just smoking. Stir-fry the onion and capsicum for 2 minutes or until lightly charred and tender. Transfer to a bowl.

Step 3

Heat 2 teaspoons of the remaining oil in the wok over high heat. Stir-fry half the lamb mixture for 2 minutes or until browned and just cooked through. Transfer to a plate. Repeat with remaining oil and lamb mixture. Add the lamb mixture, onion mixture and remaining soy sauce to the wok. Stir-fry for 30 seconds or until heated through. Divide among serving plates. Top with coriander and extra chilli flakes. Top the rice with shallot.