This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to recipes search results

Stir-Fry - Master Recipe

A 'Catch-All' recipe.

If you enjoy cooking take a minute to look at ‘Simon Scrutton Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.


250g dried egg noodles, cooked according to the directions on the packet, rinsed and drained
1 tablespoon Groundnut Oil
1 medium Onion, peeled, and finely-chopped
2 medium or 1 big clove of Garlic, peeled and crushed with a little salt
200g Pork fillet/Chicken breast/shelled Prawns - or a mixture of all three
2 thin Leeks, trimmed, sliced and well rinsed
100g fresh Bean Sprouts, blanched in boiling water for 10 seconds
a small bunch of Garlic Chives (if available), or Chives (if not)
2 baby Bok Choi
1 tablespoon Oriental Black Bean Sauce or Black fermented Beans, rinsed
½ teaspoon Caster Sugar
2 teaspoons of traditionally-brewed Soy Sauce
freshly-ground Black Pepper or Sichuan pepper
150ml Water or Chicken Stock

Equipment needed: a wok


1. Heat the oil in a wok, and fry the onion and garlic until soft and golden brown.

2. Cut the meat into matchsticks, and add this to the pan.

3. Brown it lightly, and then add the vegetables.

4. Stir-fry for a minute or two before adding the prawns (if using) and the remaining ingredients, including the liquid.

5. Cook for 3 minutes, and then add the noodles.

6. Bring to the boil, and, when the mixture is bubbling, transfer to bowls.

Reviews / Comments

Not yet reviewed

Be the first to add a review