Frying and Stir-frying

Stir frying is for cooking either pre-cut strips of meat, or if using steaks, cut them thinly across the grain in 1cm strips; this prevents shrinkage and helps to tenderise the met.

When all vegetables are ready, heat 5ml/1tsp of oil in a wok or large frying pan, and when hot carefully add the meat and cook for about 2-4 mins per 225g/8oz meat. Continually stir to avoid burning.

Add vegetables and sauce and stir-fry for a further 2 mins.

Dry-frying is used for cooking mince - place the meat in a cold non-stick pan and cook over a low heat until some fat runs out, then increase the heat and fry for 4-6 mins until totally cooked. Add your favourite sauce and veg and then simmer until all the vegetables are fully cooked.

Prior to cooking the meat cut up a selection of vegetables into thin strips, allowing about twice the quantity to meat.