Stir-Fry Recipes for Really Busy People

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Pork, Orange & Pea Pod Stir-Fry
Serves 4

Wow! A stir-fry recipe with just 5 ingredients (not counting water or oil)! And really cheap when you buy a half-loin on sale at $1.99 lb, and cut it into 3 or 4 one-pound chunks. Freeze what you don't use for this dish and you've still got a roast, some chops and another stir-fry for $2 or $3 per meal! Wow!

2 Tbsp canola oil
1 lb pork loin
1 onion, chopped
3/4 cup orange marmalade
2 Tbsp chili sauce
2 Tbsp water
2 cups fresh snow pea pods

Cut pork into1/4-inch thick slices, then into 1/2-inch wide strips.

Heat oil in large heavy skillet or wok. Add pork and stir fry for 3-4 minutes until cooked. Remove from the wok and set aside..

Add onion to the wok and stir-fry for 2-3 minutes until crisp tender.

Add marmalade, chili sauce, water, and pea pods. Cook and stir 3-4 minutes until vegetables are crisp-tender.

Return pork to skillet and stir fry an additional 2 minutes until thoroughly heated. Done.

Click here to see a lot more pork loin recipes

Snow Peas & Ginger Stir-Fry
Serves 4

Calling this easy and healthful dish, “Bean Sprout Stir Fry” occurred to me since that’s the main ingredient, but when I typed it out I sort of lost my appetite. Then I tried, “Chinese Veggie Stir Fry”, which also kinda put me to sleep. With snow peas and ginger, this is really a nifty recipe so this is what I finally chose. Like it?

1/2 cup water chestnuts, sliced
1 cup snow peas
3 cups mung bean sprouts
1 tablespoon butter
1/8 tsp each onion powder & garlic powder
1/2 teaspoon grated ginger

Heat the butter, garlic powder, onion powder and grated ginger in a wok over medium heat until butter melts. Add the snow peas and water chestnuts, and stir-fry until lightly cooked (say, 3 or 4 minutes, depending on the heat level).

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Veggie & Lo Mein Stir Fry
Serves 8

You’ll probably need to visit an Asian market for the noodles. In fact, I usually find that produce at such stores is usually priced very competitively, so you might want to buy everything for this dish there.

3/4 lb lo mein noodles
Sesame oil (just a bit to start)
1/4 cup hoisin sauce
2 Tbsp each soy sauce, canola oil & minced ginger
4 & 1/2 tsp minced garlic (about 3 cloves)
1/3 cup sliced scallions (green onions)
1 cup carrots, julienned (2 large)
1 cup celery & red onion, sliced thinly (1 or 2 ribs)
3/4 cup fresh bean sprouts
3 Tbsp cilantro, chopped

Cook the lo mein noodles in boiling salted water until al dente. Cool. Toss lightly with sesame oil to prevent sticking.

Combine the hoisin and soy sauces in a small bowl and mix well.

In a wok or a large skillet heat 1 tablespoon canola oil and quickly sauté the ginger, garlic and scallions until they release aroma, then add the carrots, celery and red onions and briefly sauté before adding the bean sprouts, about 2 minutes.

In a separate medium skillet, heat 1 tablespoon canola oil and sauté the noodles. When they are hot and look pan-fried or lightly browned, add them to the other sautéed ingredients in the large pan. Add the soy-hoisin mixture and stir to coat. Sprinkle with the chopped cilantro and serve.
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Steak Stir-Fry with Coconut Rice
Serves 4

This is a great way to discover jasmine rice and coconut milk, two items that will probably become favorites, if they're not already.

1 cup water
1/4 tsp salt
1/4 tsp cayenne pepper
1 (14-oz)can light coconut milk
1 cup uncooked jasmine rice
1 tsp dark sesame oil, divided
1 (1-lb) flank steak, thinly sliced across the grain
1 cup onion, sliced to thin rings
1 cup red bell pepper strips
3 cups sliced bok choy
2 Tbsp chopped fresh cilantro
1 Tbsp chili garlic sauce
1/4 tsp each salt & freshly ground black pepper4 lime wedges (garnish)

Bring first 4 ingredients to a boil in a medium saucepan; stir in rice. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed.

Meanwhile, heat 1/2 tsp oil in a large nonstick skillet or wok over medium-high heat. Add half the beef; stir-fry about 4 minutes. Remove from the pan and repeat with the rest of the meat, removing it when done.

Add onion and bell pepper to the wok and stir-fry 5 minutes. Add bok choy and fry 3 minutes more until crisp-tender.

Add the cooked beef, cilantro, chili sauce, 1/4 tsp salt, and black pepper; cook 2 minutes or until thoroughly heated. Serve with the jasmine rice and lime wedges.

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Pork Thai Noodles with Mint
Serves 4

You might have to visit a Whole Foods or another gourmet food source for the Thai stuff but I think this exciting dish will be worth it. If you don’t have one of those stores near by I’m sure you can substitute most any fish sauce or chili sauce without a great effect on the dish.

12 oz rice noodles
1/4 cup Thai fish sauce
1/4 cup rice vinegar
3 Tbsp sugar
2 & 1/2 Tbsp oil
8 oz pork tenderloin, thinly sliced crosswise, then in half
1 & 1/2 Tbsp each minced garlic, grated ginger & low-salt soy sauce
1 Tbsp minced seeded serrano chiles
3/4 cup each halved grape tomatoes, shredded carrots, sliced scallions & slivered fresh mint
Accompaniments: lime wedges and Thai-style chili sauce

Soak noodles in warm water to cover 20 minutes until soft; drain.

Meanwhile in a small bowl mix fish sauce, vinegar, sugar, 1 & 1⁄2 Tbsp oil, the soy sauce and 1⁄3 cup water.

Heat 1 tsp oil in a large nonstick skillet over high heat. Add pork; stir-fry 2 minutes until lightly browned and cooked through. Remove to a plate with a slotted spoon.

Heat remaining oil in skillet and add garlic, ginger and chiles; stir-fry 30 seconds until fragrantm then add fish sauce mixture and noodles.

Cook, stirring, 2 minutes or until noodles soften and wilt. Remove from heat; add pork, tomatoes, and 1/2 the carrots, scallions and mint. Toss to mix.

Spoon onto a serving platter, sprinkle with the remaining carrots, scallions and mint and serve.
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Pork-Cashew Stir-Fry
Serves 4

If you buy pork loin when it's on sale it will probably cost less than the red pepper. Those suckers are selling at close to $2.00 - and I'm not talking per pound, that's $2.00 for each pepper!

1 lb lean boneless pork, in thin strips
1/4 cup stir-fry sauce, divided
2 Tbsp vegetable oil, divided
1 large red bell pepper, cut into pieces
1 onion, halved and thinly sliced
1 (14-oz) can cut green beans, drained
1/2 cup roasted cashews
Hot cooked quick-cooking rice

Stir together pork and 2 Tbsp stir-fry sauce.

Stir-fry pork in 1 Tbsp heated oil in a large skillet over high heat 3 to 5 minutes or until lightly browned. Remove pork, and set aside.

Add remaining oil to skillet and stir-fry bell pepper and onion 2 to 3 minutes or until crisp-tender.

Return pork to skillet and stir in remaining sauce, green beans, and cashews. Cook until thoroughly heated. Serve over rice.
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Spicy Beef with Green Beans
Serves 4-6

Sometimes an old-fashioned utensil, in this case, a mortar and pestle, are really essential. You can buy this for a reasonable price, and you’ll find it handy for future creations as well. Look for it in any store with a good kitchen supply section.

PASTE:
1/2 teaspoon kosher salt
7 garlic cloves, minced
2 & 1/2 teaspoons minced serrano chile
2 tsp peeled fresh ginger, peeled & coarsely chopped
1 Tbsp chopped peeled fresh lemongrass
1 tsp grated lime zest (rind)

STIR-FRY:Cooking spray
1 (1-lb) flank steak, cut into 1/4-inch strips
2 cups (1-inch) diagonally cut green beans
1 cup halved cherry tomatoes
1 Tbsp sugar
3 Tbsp Thai fish sauce
1 tsp cider vinegar
1 cup basil leaves, preferably Thai

For the paste, combine the salt and garlic in a mortar and pestle, and mash to form a paste. Add chile, ginger, lemongrass, and lime zest, one at a time, until each ingredient is incorporated into paste.

For the stir-fry, heat a wok or large nonstick skillet coated with cooking spray over medium-high heat. Add paste, and stir-fry for 30 seconds (don’t lean too close to the dish since its fumes are very powerful).

Add beef and stir-fry for 3 minutes. Add beans; stir-fry for another minute. Add tomatoes, sugar, fish sauce, and vinegar and stir-fry until beef is done to your liking, a minute or two. Stir in basil and it’s ready to serve. How about over jasmine rice?

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Charred Onion & Tofu Stir Fry
Serves 4

Like you always do when stir frying, be sure to prep your ingredients: cut up the onion, dice the tofu and remove the strings from peas.

2 cups long-grain white rice
1 tsp salt
1 Tbsp sesame seeds
3 Tbsp canola oil
1 medium onion, diced to 1-inch pieces
1 lb firm tofu, cut into 1/2-inch cubes
3 Tbsp soy sauce
1 Tbsp vinegar of your choice
1 tsp granulated sugar
Hot sauce, to taste
2 tsp cornstarch
12 to 16 oz fresh snow peas

Bring 4 cups of water to boil in a medium saucepan over high heat. Add rice and salt. Reduce heat to low, cover and simmer 15 to 18 minutes, or until water is absorbed.

Meanwhile, heat an iron skillet or wok over high heat for 1 minute. Add sesame seeds and stir constantly for a couple minutes until they’re golden. Remove to a small dish. Add oil to the pan and heat several seconds, still over high heat. Add onion and cook, stirring occasionally, until the onion starts charring, about 6 or 7 minutes. Add tofu and stir for 2 minutes to heat it through.

While onion is cooking, stir together soy sauce, vinegar, sugar and hot sauce. Add cornstarch mixed with 3 tbsp of water, stirring until the mixture is completely blended with no no lumps.

Add soy mixture to the tofu-onion mixture, add peas and stir over high heat until peas are barely tender and sauce has thickened, about 3 minutes.

Serve over rice sprinkled with sesame seeds. Have extra hot sauce & soy sauce handy.
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Sparagoose and Snow Peas Stir-Fry
Serves 6

No meat, no fish, just veggies and flavorings. Very pretty, very nutritious.

1 lb asparagus spears
2 tsp grated fresh ginger
2 cloves garlic, minced
1 Tbsp cooking oil
1 medium red onion, cut into thin wedges
1 medium red sweet pepper, cut into 1-inch pieces
2 cups fresh snow peas
1 Tbsp sesame seeds
2 Tbsp soy sauce
2 Tbsp rice vinegar
1 Tbsp brown sugar, packed
1 tsp sesame oil

Cut off and freeze (to make soup some day) woody bases from asparagus. Bias-slice asparagus into 2-inch pieces (should make about 3 cups).

In a wok or large skillet cook and stir ginger and garlic in hot oil over medium-high heat for 15 seconds. Add asparagus, onion, and sweet pepper; cook and stir for 3 minutes.

Add sugar snap peas and sesame seeds; cook and stir for 3 to 4 minutes more or until vegetables are crisp-tender.

Add soy sauce, rice vinegar, brown sugar, and toasted sesame oil; toss to coat. If desired, serve with a slotted spoon.
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Sino (that means, “Chinese”)-Italian Stir-Fry
Serves 4

Whoever heard of Italian stir-fry? You did, just now. Hey, it’s the tortellini that does it.

1 9-oz pkg. refrigerated cheese-filled tortellini
1 16-oz pkg. fresh cut or frozen stir-fry vegetables (like broccoli, snow peas, and you know)
1 Tbsp cooking oil
3/4 cup peanut stir-fry sauce
1/4 cup chopped cashews

Cook tortellini according to package directions. Drain and set aside.

In wok or large skillet stir-fry vegetables in hot oil over medium-high heat for 3 to 5 minutes (7 to 8 minutes for frozen vegetables) or until crisp-tender.

Add pasta, stir-fry sauce and toss gently to coat. Heat through and sprinkle with cashews; serve immediately.
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Island Stir-Fry
Serves 4

The island referred to is any Caribbean one. Of course Jamaica probably comes to mind first. Anyway, I prefer this dish without soy sauce since it tends to overpower the other terrific flavors and makes it seem an Asian dish, but, hey, it's your call.

1 Tbsp canola oil
1 16-oz pkg frozen mixed peppers and onion stir-fry vegetables
12 oz pork strips for stir-frying
2 to 3 tsp Jamaican jerk seasoning
1/2 cup bottled plum sauce
Soy sauce (optional)
Peanuts ("conditionally" optional)
2 cups hot cooked rice or pasta

In wok or skillet heat oil over medium-high heat. Add frozen vegetables; cook and stir 5 to 7 minutes or until vegetables are crisp-tender and remove.

Toss pork with jerk seasoning; add to wok with more oil if necessary. Cook and stir 2 to 5 minutes or until pork loses its pink-ness.

Add plum sauce to wok and return vegetables. Gently toss to coat; heat through. Season with soy sauce, if you so choose, and sprinkle with peanuts - don't skip the peanuts unless you have allergic eaters. Serve over rice.
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Hoisin Chicken Lettuce Wrap
Serves 4

In around 10 minutes you will begin to hear the "oooh's" and "ahhh's" as your guests and/or family see your finished product. 2 skinless boneless chicken breast halves (about 1 Ib total), cut into 1/2-inch pieces
1 8 oz can sliced water chestnuts, rinsed & coarsely chopped
1/4 cup bottled hoisin sauce
1&1/2 tsp Worcestershire sauce
1 tsp plain rice vinegar
1/2 cup pine nuts (2&1/2 oz)
12 large red- or green-leaf lettuce leaves

Heat a wok or a 12-inch heavy skillet (not nonstick) over moderately high heat until it begins to smoke, then add oil and then ginger, salt, and 2 Tbsp scallions and stir-fry until ginger is fragrant, about 45 seconds.

Add chicken and stir-fry until just cooked through, about 2 minutes. Add water chestnuts, hoisin sauce, Worcestershire sauce, vinegar, and pine nuts and stir-fry until heated through, about 1 minute.

Transfer to a bowl and sprinkle with the rest of the scallions. You might let your eaters serve themselves by spooning chicken mixture into lettuce leaves and wrapping them around the wonderful filling. Now that is a wrap!

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Pork & Broccoli Stir-Fry
Serves 3 to 4

Lots of ingredients = lots of flavor. Go for it.

1/2 lb left-over pork loin or roast
3/4 cup chicken broth
1 Tbsp cornstarch
2 Tbsp reduced-sodium soy sauce
2 Tbsp dry sherry or water
1/8 tsp crushed red pepper
Nonstick spray coating
1 medium onion, sliced thin
1 10-oz package frozen cut broccoli, thawed and well drained
1 clove garlic, minced
1/2 tsp grated fresh ginger
1 to 2 tsp cooking oil
1/2 cup sliced water chestnuts
1-1/2 cups hot cooked white or brown rice

Thinly slice the pork across the grain into bite-size strips.

Next, stir together chicken broth, cornstarch, soy sauce, dry sherry, and red pepper. Set aside.

Spray a wok or large skillet with nonstick spray coating. Add onion, broccoli, garlic, and ginger and stir-fry for 3 or 4 minutes or until vegetables are crisp-tender. Remove vegetable mixture from wok.

Add oil to hot wok. Add pork and stir-fry for a minute or two then push it to the edge and stir sauce into the center. Cook and stir until thickened and bubbly.

Return vegetables to wok and add water chestnuts stirring everything together to coat with sauce. Cook and stir for a minute or two more or until heated through. Now serve it quick.
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Satay Chicken Stir-Fry with Snow Peas
Serves 4

A bunch of ingredients but you probably have most of them on hand – well, maybe not cocoanut milk (how do they milk those things anyway?)

2 Tbsp peanut butter
2 Tbsp soy sauce
Juice of 2 limes
1/3 cup chicken broth
3 Tbsp light brown sugar
1/2 cup cocoanut milk
4 boneless, skinless chicken breasts (6 oz each)
2 Tbsp vegetable oil
1 long red chili, thinly sliced
1 1-inch piece fresh ginger
1 clove garlic, crushed
2 cups snow peas
2 cups broccoli florets

In a small bowl, whisk together the peanut butter, soy sauce, lime juice, broth, sugar, and coconut milk.

Next cut the chicken into 1-inch-wide strips and fry in a large skillet over medium-high heat with the chili, ginger, and garlic. Cook, stirring occasionally, until the chicken is golden, about 5 minutes.

Add the snow peas and broccoli and cook until the vegetables are just tender, a minute or two. Add the peanut sauce and cook until the mixture has thickened slightly and the chicken has cooked through, about 3 minutes. Garnish with the cilantro. Serve over cooked rice, if desired.
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Thai Basil and Chile Chicken
Serves 4

If you can’t find Thai basil use ”whatever “ basil. It’ll be fine, you’ll see.

3 Tbsp fresh lime juice
2 Tbsp soy sauce
1 & 1/2 tsp sugar
1 tsp Asian fish sauce
2 Tbsp peanut oil
1 lb skinless, boneless chicken breasts, cut into strips or chunk
s 3 garlic cloves, minced
8 scallions, cut into 1/2-inch lengths
4 plum tomatoes, chopped
1 Thai or bird chile, minced
1 cup coarsely chopped Thai basil
Steamed rice, for serving

Combine the lime juice with the soy sauce, sugar and fish sauce in a bowl & set aside.

Heat 1 Tbsp of the oil in a large skillet or wok. Add the chicken and garlic and stir-fry over high heat for 3 minutes; then transfer to a plate.

Add the remaining oil and the scallions to the wok and stir-fry for 2 minutes. Add the tomatoes and chile and stir-fry for 2 more minutes.

Stir in the chicken and the lime juice and simmer for 30 seconds. Remove from the heat and stir in the Thai basil. You’re done. Serve with rice.

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Beef and Scallop Stir-Fry
Serves 4

Use USDA Choice or Prime beef to be sure it’s tender & tasty,

1/4 cup chicken stock
3 Tbsp soy sauce
2 Tbsp rice vinegar
2 tsp cornstarch
1 tsp sugar
1/2 tsp crushed red pepper
4 Tbsp vegetable oil
4 garlic cloves, minced
10 oz beef tenderloin, cut into 3/4-inch dice
10 oz bay scallops (the little scallops), patted dry
1 large red bell pepper, cut into 1/2-inch dice
1 cup white corn kernels
6 scallions, cut into 1-inch lengths
1/4 cup chopped basil

In a small bowl, combine the stock with the soy sauce, vinegar, cornstarch, sugar and crushed red pepper.

Set a nonstick wok over high heat until very hot. Add 2 tablespoons of oil and: swirl to coat. Add half the garlic and stir-fry for 30 seconds. Add the beef and scallops and stir-fry until the meat is no longer pink, 3 minutes. Transfer to a plate.

Add the remaining 2 tablespoons of oil to the wok and swirl to coat. Add the remaining half of the garlic and stir-fry for 30 seconds. Add the bell pepper, corn and scallions and stir-fry until crisp-tender, 2 to 3 minutes. Stir the sauce mixture and add to the wok. Stir-fry until the sauce thickens, about 2 minutes. Return the beef and scallops to the wok, stir to coat, then stir in the basil.

Transfer to a platter and serve. Steamed rice is a nice accompaniment

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Fennel-Oregano Stir-Fry
Serves 4

Greece is not a huge stir-fry source but oregano, garlic and feta cheese would lead one to conclude that this one started there - or with one of the 12 million Greek restauranteurs in America

1 Tbsp extra virgin olive oil
1 Tbsp butter
2 baby fennel bulbs, thinly sliced
2 cloves garlic, thinly sliced
1 Tbsp lemon juice
1/2 lb cherry tomatoes,halved
1/4 cup chopped fresh oregano
3 oz small Kalamata olives
4 oz feta cheese

Heat the wok until very hot, add the oil and butter, and swirl it around to coat the side. Stir-fry the fennel slices and garlic for 2 minutes, or until they begin to soften.

Add the lemon juice and tomatoes, and season with salt. Stir-fry for 2 minutes, then add the oregano and olives, and toss gently to combine for no more than 30 seconds.

Place in a serving dish, crumble the feta cheese over the top, grind on some freshly cracked black pepper, and dazzle (you know, "impress") your eaters.

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Virginia Veggie Stir-Fry
Serves 4

Why Virginia? Because I used to live there. (We recently moved to South Carolina but I like the alliteration of Virginia Vegetable. It could be Georgia, Louisiana or any other southern state. Another, "why southern"? Because a main ingredient is them good ol' black-eyed peas and you just don't git more Southern than that.

1 cup cooked white rice
1 cup frozen whole kernel corn
1 & 1/2 tsp chopped fresh or 1/2 tsp dried thyme leaves
1/2 tsp garlic salt
1/8 tsp cayenne pepper
1 15 oz can black-eyed peas, rinsed and drained
1 tsp olive oil
2 cups lightly packed spinach leaves or collard greens for true "southern"

Place 1/2 cup of rice in a small sauce pan with 1 cup of water and bring to a boil. Then turn it way down until done, about 15 minutes.

While waiting for the rice Add oil to 12-inch nonstick skillet and heat over medium-high heat. Add all the other ingredients except spinach, stirring occasionally, until hot. Stir in spinach and cook until spinach begins to wilt.

Add cooked rice, stir it a minute or two and it's ready to serve.

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Black Pepper and Honey Beef
Serves 4

You don't absolutely have to use a wok for this kind of quick and easy recipe but it really does make it easier. You can swoosh the ingredients around and not have them end up on the floor.

Vegetable oil
1 lb. round steak, cut into thin strips
2 Cloves garlic, crushed
1 Onion, sliced
10 oz. snow peas
2 Tbsps. honey
2 tsps. soy sauce
2 Tbsps. oyster sauce
3 tsps. freshly ground black pepper

Heat the wok until very hot, add 1 tablespoon of the oil and swirl it around to coat the side. Stir-fry the beef for 2 or 3 minutes in batches over high heat. Remove and drain on paper towels.

Reheat the wok, add 1 tablespoon of the oil and stir-fry the garlic, onion and sugar snap peas until softened another 3 or 4 minutes. Remove them from the wok and set aside.

Add the honey, soy sauce, oyster sauce and cracked pepper to the wok. Bring to the boil, then reduce the heat and simmer for 3—4 minutes, or until the sauce thickens slightly.

Increase the heat, return the meat and vegetables to the wok, and toss for 2—3 minutes, or until well combined and heated through.

Ready for the hungry bunch in less than 20 minutes including slicing & dicing.

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Chicken and Pasta Stir-Fry
Serves 4—6

Nothing very oriental about this quick and easy recipe except the wok - you have purchased one, haven't you?

9 oz. jar sun-dried tomatoes in oil
1 lb. chicken breast filets, cut into thin strips
2 cloves garlic, crushed1/2 cup whipping cream
2 Tbsps.shredded fresh basil
13 oz. penne pasta, cooked
2 tablespoons pine nuts, toasted

Drain the sun-dried tomatoes,reserving the oil. Thinly slice the tomatoes.

Heat the wok until very hot, add1 Tbsp. of the reserved oil andswirl it around to coat the side. Stir-fry the chicken strips in batches, adding more oil when necessary.

Return all the chicken strips to the wok and add the garlic, sun-dried tomatoes and cream. Simmer gently for 4-5 minutes.

Stir in the basil and pasta, and heat through. Serve topped with the toasted pine nuts.

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Shrimp Florentine Stir-Fry
Serves 4

This quick and easy recipe should be ready for the table in about 10 minutes. Be sure to use the packaged triple-washed spinach. It's quick, tasty and if you want sand in your food go to the beach.

1 Tbsp. olive oil
1 lb. uncooked peeied medium shrimp
4 Cups lightly packed spinach leaves
1 14 oz. can baby corn nuggets, drained
1 & 1/4 Cup coarsely chopped drained roasted red bell peppers
1 & 1/2 tsps. chopped fresh tarragonleaves (or 1/2 tsp. dried)
1/2 tsp. granulated garlic
Lemon wedges

Heat wok or 12-inch nonstick skillet over medium-high heat. Add oil and rotate to coat side.

Add shrimp and stir-fry 2 to 3 minutes or until shrimp are pink and firm. Add spinach, corn, bell peppers, tarragon and garlic salt; stir-fry 2 to 4 minutes until spinach is wilted.

Serve with lemon wedges.

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Ginger Garlic Prawn Salad
Serves 4

Don't let the number of ingredients scare you; this really is a quick and easy recipe. Just remember, all the slicing and dicing has to be done before you start cooking.

Vegetable oil for cooking
5 Cloves garlic, finely chopped
1 Tbsp. grated fresh ginger
1 Onion, sliced
1 lb.raw prawns (big shrimp, not shrimpy ones), peeled and deveined, tails intact
1 Carrot, julienned (cut into matchsticks)
2 Celery ribs, ju;ienned
3 & 1/2 oz snow peas, sliced
3 & 1/2 oz green beans, cut into short lengths
2 tsps. cornmeal
1/4 cup vegetable stock
2 Tbsps. soy sauce
2 tsps. soft brown sugar
1 lb. watercress
1/4 cup roasted peanuts, roughly chopped

Heat the wok until very hot, add 1 tablespoon of the oil and swirl it around to coat the side. Stir-fry the garlic, ginger, onion and prawns over high heat for 5 minutes, then remove from the wok.

Reheat the wok, add 1 tablespoon of the oil and stir-fry the carrot, celery, snow peas and beans over high heat for 4 minutes. Mix the cornflour with a little of the stock to form a paste. Mix in the remaining stock, soy sauce and sugar. Pour into the wok and stir until the sauce boils and thickens.

Return the prawns to the wok, stirring for 2 minutes, or until heated through.

Serve on a bed of watercress, and sprinkle the chopped peanuts over the top.

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Spring Veggies with Herbed Butter
Serves 6 as a side, 4 as a meal

So healthful and quick this will become one of your regulars.

2 Tbsps. olive oil
1/2 lb. asparagus, cut into short lengths
4 oz baby corn, halved lengthways
1/2 lb. snow peas
1/2 lb. french green beans (the skinny ones), halved
10 oz baby carrots, halved lengthways
2 cloves garlic, crushed
2 Tbsp. unsalted butter
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped fresh chives
1/4 cup shredded fresh basil

Heat the wok until very hot, add the oil and swirl it around to coat theside. Stir-fry all the vegetables ov high heat for 5 minutes. Cover and cook over low heat for 2 minutes, until tender.

Add the crushed garlic, butter and all the fresh herbs, and toss until the butter has melted and the herbs have wilted slightly. Season ve with salt and pepper and serve immediately.

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