I grew up on stir fry. It was a speciality of my dad's, always with a variety of fresh veggies and steamed rice.
Come to think of it, when I picture family dinners it usually comes with an image of that white rice cooker sitting on the edge of the island. I'm 99% sure they still have it, too.
Suddenly I'm wondering why I don't have the family stir fry sauce recipe either? Dangit.
Beef & Vegetable Stir Fry
Below is a great base stir fry recipe from Jamie Oliver. I made quite a few small subs with and skipped the noodles. Remember, you can throw in any type of vegetables or sauce that you prefer. Have fun with it!
1 1/4 cup dried medium egg noodles
12 ounces quality steak, thinly sliced
2 cloves garlic, peeled and finely sliced
1 thumb-sized piece fresh ginger, peeled and finely sliced
1-2 large fresh red jalapeño chiles, finely sliced
6 ounces peanut shoots or bean sprouts
Juice of 1/2 lime
1 large red pepper, deseeded and finely sliced
1 handful snow peas, finely sliced
1 handful baby corn, quartered lengthways
6 green onions, trimmed and finely sliced
1 bunch fresh cilantro leaves, roughly chopped
Cook the egg noodles or rice until tender. Drain and set aside.
Heat your wok or heavy bottomed frying pan to hot. Add a splash of oil and then stir fry the beef slices with the garlic, ginger and chiles until just done.
Add shoots or sprouts, and a good splash of soy sauce, sesame oil and lime juice in the last 30 seconds of cooking.
Tip all the contents into a bowl, with the juices. Put the wok back on the heat, add a splash more vegetable oil and all the vegetables. Stir-fry for 1 to 2 minutes, then add the cooked noodles and toss well over the heat.
(Since I skipped the noodles, I just threw the meat and veggies in the pan altogether.)
Divide the fried vegetables and noodles between 4 plates. Return the beef and juices to the wok and stir-fry until heated through. Add the cilantro and toss until well mixed with the beef. Arrange on top of the noodles.
For a basic stir fry, this is a terrific recipe. Chiles, garlic and lime lend some fantastic flavor to the meat in a simple soy/sesame glaze.
I have a feeling that if you coated noodles in all of that goodness, it would be awesome. Using it to fry rice could also be terrific.
Now, I have to remember to get Dad's sauce recipe. Pregnancy brain, do not forget!