Tutorwood Cooks – Simply Scrumptious Stir Fry

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Tonight’s dish is a simple, wholesome tasty meal, which with chopping the vegetables, can be on the table in about 20 minutes. The secret to its rapid preparation is to use a combination of fresh and frozen stir fry vegetables, microwave basmati rice and pre-prepared stir fry shots, which are brilliant flavour filled spice mixes. They take all of the guesswork out of making a tasty Asian meal.

You know the drill, comfy slippers, a glass of wine and let’s get into it.

 Ingredients;

Chicken Breast                                    600 gram finely sliced

Red Onion                                            1 finely sliced

Red Capsicum                                     1 finely sliced

Bok Choy                                             4 loosely chopped (include leaves)

Chillies                                                 2 Red, 1 Green, all finely sliced

Stir Fry shots                                      3 tubs, I used Vietnamese for this dish

Bean Shoots                                         1 x 150-gram can

Frozen Stir Fry Vegetables               1 x 500-gram pack

Fresh Ginger                                       1 tablespoon

Soy Sauce                                             2 tablespoons

Microwave Basmati Rice                  2 x 250-gram packs

Method;

The secret for getting this dish cooked quickly is in the preparation. You want to make sure everything is ready to go before you start cooking. I use stainless steel trays to hold the ingredients when I’ve sliced them. My method is to load the containers with the vegetables in the order I’m going to cook them.

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  1. Finely slice the chicken and season with one of the tubs of the spice mix.
  2. Slice the onion and chillies and place in the same tray as the chicken
  3. Open the frozen vegetables and put in another dish ready for cooking
  4. Chop the bok choi and capsicum and place together in another plate with the bean shoots.
  5. Heat the olive oil in a wok and stir fry the chicken in batches for about 3 minutes per batch until all cooked. Put aside and keep warm.
  6. Repeat the process with the frozen vegetables, remove and put with the chicken mix, then cook the bok choi, capsicum and bean shoots.

 

7. Combine all ingredients back in the wok, add the remaining spice packs, and a generous splash of soy sauce for extra taste. Cover and simmer on low heat while the rice cooks.

8. Cook the rice according to the packet directions, then serve and enjoy when it’s all ready.

As always, play with this recipe to make the taste and flavour your own. You can change the meat and use either pork, beef or seafood; it’ll work equally well with any of these meats.

Your comments and questions are always appreciated.

Have fun and cook on!!

Cheers

Bryan

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