Stir Fry with Jamie Oliver’s Tips

I’ve never had success with Chinese food! It’s always wet, soggy, and gross. I googled for help today and ended up getting some tips from Jamie Oliver! Thanks Jamie! Veggies were crisp and flavourful, meat was AWESOME and tender.

Boil water, add Mr. Noodle noodles for one minute, remove and add sesame oil so it doesn’t stick together. Put the lid on the pot and make the rest of the stir fry.

He said to add only enough veggie mix for one person at a time. If the pan is full, it will steam and you’ll get the sog!! That’s what I did. I fried them for a short time, just until they were just tender and colourful. Remove and do the next batch of mixed veggies. I used 2 celery stalks, 1 carrot, 1/2 bok choy chopped, button mushrooms quartered and 1/2 bag of broccoli slaw.

He said to use a HOT wok. I used a hot 12″ cast iron frying pan and used vegetable oil because olive oil can’t be heated this high, it would burn and smoke.

So hot skillet, add oil (not too much) add beef. I marinaded the stir fry beef over night in soy sauce and olive oil and a heaping spoon of minced ginger. Cook meat in hot pan for a couple of minutes with the marinade (there was no excess liquid), remove. It’s tender and awesome! Don’t eat it all while you finish. Add only enough veggies for one person at a time. If the pan is full, it will steam and you’ll get the sog!! Once all veggies are done, add all to pan, then the meat, heat everything through.

I added stir fry sauce to the noodles, mixed, put on serving platter. Add meat/veggie mixture. It’s simply awesome!!