MmMmMm something about home stir fry in a wok at home, plus it's not full of unwanted sodium. I love cooking in my wok!
Here's the recipe enjoy!
Chinese Stiry Fry
1 tsp black peppercorns , crushed
2 tbsp sunflower oil
1lb of shrimp, chicken, beef, or pork (if using the othr meats cut into strips)
1lb or bigger stir-fry pack mixed vegetables and noodles
1/2 cup sachet oyster sauce
Directions:
Put the crushed peppercorns into a medium bowl, then toss with the prawns and a little salt. Heat 1 tbsp oil in a wok or frying pan over a high heat. Add the prawns and fry for 30 secs without turning. Stir and leave for another 30 secs-1 min until pink. Set aside.
Heat the rest of the oil in the pan and stir fry the veg and noodles according to pack instructions. Push to the side of the pan, pour the oyster sauce into the empty side, then heat until it bubbles. Toss the prawns back into the pan and stir into the sauce with the noodles and veg for 30 secs until hot.
Making with beef...
Peppered steak stir-fry. Try using beef instead of prawns. Slice a tender piece of beef, such as rump steak, into thin strips before tossing in the crushed peppercorns. Cook as before, then throw in a handful of thickly sliced spring onions or sliced green pepper and the stir-fry veg. Why not vary the stir-fry sauce as well - beef goes well with black bean sauce.
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