Taylor Farms Stir Fry
Kits go from the fridge to lip-smacking good in about 5 minutes.
Chicken and mango stir fry
Serves 4 Ingredients 1 bunch spring onions a small nugget of root ginger 1 garlic clove 1 ripe mango 450g boneless skinless chicken breast 4 tbsp vegetable oil 350g bag of fresh stir-fry vegetables 3 tbsp soy sauce 1 tbsp sweet chilli sauce rice or noodles, to serve Method 1.
PRAWN STIR FRY
SP READY IN 15 MINUTES SERVES 4 low calorie cooking spray 1 red chilli, finely chopped 2 garlic cloves, chopped 500g bag fresh stir-fry vegetables 75ml vegetable stock 2 tbsp red wine vinegar 6 tbsp dark soy sauce 1 level tbsp sweet chilli sauce 600g cooked prawns salt and freshly ground black pepper 1 Spray a wok with low calorie cooking spray and stir-fry the chilli and garlic cloves with the vegetables.
Stir-fries are one of the ultimate fast foods," says TV chef and Saturday Kitchen host James Martin who today offers up his recipe for a Thai stir fry
with a difference.
4 tbsp Amoy Thai Straight to Wok Sweet Thai Chilli Stir Fry
FOODFOCUS PORK, THYME AND PAK CHOI STIR FRY
Stir fries are quick, healthy and nutritious - and this one tastes so good without being too naughty PROPOINTS' VALUE PER SERVING: 6 SERVINGS: 4 PREPARATION TIME: 10min COOKING TIME: 10min LEVEL OF DIFFICULTY: Easy Ingredients * 350g trimmed and thinly sliced pork fillet * 100g dried noodles * 5 sprays of calorie-controlled cooking spray like FryLight * 2 cloves of finely sliced garlic * 2' tsp grated root ginger * 3 tbsp sweet chilli sauce * 1 tbsp fresh thyme * 1 deseeded and sliced red pepper * 3 portions quartered Pak Choi * 5 sliced spring onions Method * Put the noodles into a heatproof bowl and pour over enough boiling water to cover them.
Tilda has claimed a first with its new Stir Fry
Rice collection--a range of prepared rice specifically tailored for stir-fry dishes.
Heat a wok until smoking and add the groundnut oil, then add the chicken and stir fry
for 3-4 minutes, or until the chicken is golden-brown and cooked through.
Pan Oriental food specialist Blue Dragon is continuing to drive the ambient Oriental food market with the extension of its market leading stir fry
I use sesame oil as a garnishing oil (I don't stir fry
with it), adding some at the end of cooking and giving it a couple of big stirs.
until hot and serve garnished with a handful of chopped coriander leaves.
So, with that in mind, I thought I'd give you a recipe for a flavour-packed stir fry
that's in keeping with the approach of spring.