Discover this vibrant, flavor-packed stir-fry that's a staple in home kitchens worldwide. As a seasoned cook, I love how it balances spice and crunch. Serves 4.
Ingredients:
– 500 grams chicken breast;
– 3 carrots;
– 1 red bell pepper;
– 2 courgettes;
– 1 onion;
– 1 teaspoon curry;
– 1/2 chicken bouillon cube.
Slice the onion and cut the vegetables into thin matchsticks. Heat your wok over high heat and brown the chicken, cut into bite-sized pieces. Remove the chicken and set aside. Sauté the onion briefly, then add the vegetables, half bouillon cube, curry, and half a glass of water. Simmer for 10 minutes. Return the chicken, add water if needed, cover, and cook another 10 minutes. Serve with basmati rice for a complete meal.
A timeless Asian-inspired dish that's simple yet restaurant-worthy. Marinating elevates the beef's tenderness—trust me, it's game-changing.
Ingredients:
– 2 beef steaks;
– 1 bell pepper;
– 2 onions;
– balsamic vinegar;
– soy sauce;
– 1/2 bouillon cube;
– sesame seeds.
Cut the steaks into small pieces and marinate in a dish with 3 tablespoons balsamic vinegar and 3 tablespoons soy sauce. Refrigerate for at least 3 hours. Brown the meat in the wok over high heat, without the marinade; season with pepper and remove once cooked. Sauté the sliced onions and chopped peppers. Add back the beef, half bouillon cube, and a little water. Simmer briefly, then finish with a sprinkle of sesame seeds.
Ideal for veggie lovers craving texture—half-crisp, half-tender. This everyday recipe highlights fresh produce with authentic wok technique.
Ingredients:
– 2 leeks;
– 2 carrots;
– 1 broccoli;
– 200g green beans;
– 200g snow peas;
– 1 onion;
– 1/2 bunch chives;
– 2cm fresh ginger root;
– 3 tablespoons peanuts;
– 2 tablespoons oil;
– 2 tablespoons soy sauce.
Slice leeks, cut carrots into sticks, broccoli into florets; finely chop onion, peanuts, chives, and mince ginger. Heat oil in the wok and sauté carrots and onion. Add leeks, broccoli, and green beans; stir-fry 3 minutes on high. Pour in soy sauce, ginger, and 15 cl water. Cover and simmer 15 minutes. Top with peanuts and chives before serving.
