A hot wok, a selection of vegetables, protein and/or noodles, and a couple of aromatics and sauces. This is your sure-fire formula for stir-frying success. Stir-fries are your solution for an fast, easy and extremely satisfying dinner; or as part of a more luxurious banquet. A few handy tips: make sure your ingredients are prepared and ready to go, and that your vegetables cut to similar sizes to allow for quick cooking. Because once that wok is searing hot, it’s all lightning-fast action for here on in.
Vietnamese chilli and lime caramel pork stir-fry
Helly Raichura’s stir-fried warrigal greens and vegetables (shak bhaja)
Stir-fried sweet potato noodles with tofu
STIR-FRIED WATER SPINACH WITH PRESERVED BEAN CURD (FU YU ONG CHOY)
Tony Tan’s stir-fried beef with chilli bean paste, dried chilli and capsicums
Louis Tikaram’s stir-fried snake beans with pork
Victor Liong’s stir-fried beef hor fun
Kylie Kwong’s stir-fried Australian native greens with garlic
Chicken stir-fried with holy basil and chilli
Tony Tan’s stir-fried asparagus with shiitake mushrooms and chilli
Stir-fried eggplant with sweet tamarind sauce
Dainty Sichuan’s wawa cabbage (chow wawa cai)
Thi Le’s stir-fried pork liver with garlic chives and beansprouts
Kylie Kwong’s beef with black bean and chilli sauce
Drunken corn and ginger stir-fry with silken tofu
Stir-fried beef and gai lan with rice noodles
Stir-fried beetroot leaves with coconut and spices
Crisp pork belly stir-fry with snake beans and okra
STIR-FRIED BROAD BEANS WITH CHINESE BACON (LA ROU CHAO CANDOU)
Tony Tan’s stir-fried chicken with Chinese olive vegetable
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