Char Sui Pork Stir-Fry

Serves 6

2 x 400 g packets hokkien noodles
2 Tablespoons olive oil
500 g pork fillet, thinly sliced
2 brown onion, halved, thinly sliced
2 teaspoons minced garlic
2 heads broccoli, cut into small pieces
2 red capsicums, cut into 5 mm strips
1 green capsicum, cut into 5 mm strips
2/3 Cup water
1 large jar Char Sui Sauce

Place the noodles in a heatproof bowl. Cover with boiling water and set aside for 3 minutes or until tender. Drain.

Meanwhile, heat 1 teaspoon of oil in a wok over high heat. Add a third of the pork and stir-fry for 1-2 minutes or until browned. Transfer to a bowl. Repeat until all the pork is cooked.

Heat the remaining oil in the wok over medium-high heat. Add the onion and garlic, and stir-fry for 3 minutes or until the onion softens. Add vegetables and stir-fry for 3 - 4 minutes. Add 2 tablespoons of water. Cover and cook for 2 - 3 minutes or until the vegetables are tender crisp.

Use a fork to separate the noodles. Add the noodles and char sui sauce to the wok, and toss to coat. Add the remaining water to the sauce bottle and seal. Shake until well combined. Pour into the wok. Add the pork and toss to combine.

Vegetable Stir-Fry

Serves 6

2 red onion, cut into thin wedges
3 teaspoons minced garlic
2 Tablespoons peanut or vegetable oil
2 tsp grated fresh ginger
3 carrots, sliced thinly
2 heads broccoli, cut into small pieces
2 red capsicum, cut into 4 mm strips
1 green capsicum, cut into 4 mm strips
2 ½ Cups finely chopped green cabbage
2 handfuls snow peas
3 Tablespoons soy sauce

Heat the oil in the wok over medium-high heat. Add the onion, garlic and ginger, and stir-fry for 3 minute or until aromatic. Add the carrots and broccoli and stir-fry for 3 minutes. Add the rest of the vegetables and stir-fry for 3 minutes or until tender crisp.

Add the soy sauce and stir-fry for 2 minutes or until well combined and warmed through.

Beef and Black Bean Noodle Stir Fry

Serves 8

2 x 400g packets hokkien noodles
2 Tablespoons olive oil
800 g beef steak, cut into strips
2 brown onion, halved, thinly sliced
2 teaspoons minced garlic
2 heads broccoli, cut into small pieces
2 red capsicums, cut into 5 mm strips
1 green capsicum, cut into 5 mm strips
2/3 Cup water
2 jars Black Bean Stir Fry Sauce

Place the noodles in a heatproof bowl. Cover with boiling water and set aside for 3 minutes or until tender. Drain.

Meanwhile, heat 1 teaspoon of oil in a wok over high heat. Add a quarter of the beef and stir-fry for 1-2 minutes or until browned. Transfer to a bowl. Repeat until all the beef is cooked.

Heat the remaining oil in the wok over medium-high heat. Add the onion and garlic, and stir-fry for 3 minutes or until the onion softens. Add vegetables and stir-fry for 4 minutes. Add 2 tablespoons of water. Cover and cook for 2 - 3 minutes or until the vegetables are tender crisp.

Use a fork to separate the noodles. Add the noodles and black bean sauce to the wok, and toss to coat. Add the remaining water to the sauce bottle and seal. Shake until well combined. Pour into the wok. Add the beef and toss to combine.

Chicken and Cashew Stir-Fry

Serves 6

800g chicken thigh fillets, cut into 2cm pieces
4 ½ teaspoons cornflour
1 teaspoon vegetable or sesame oil
2 Tablespoons soy sauce
3 Tablespoons vegetable peanut oil
2 large red capsicum, deseeded, coarsely chopped
7 spring onions, ends trimmed, cut into 5cm lengths
½ Cup chicken stock
½ Cup salted roasted cashews

Combine the chicken, cornflour, sesame oil and 1 Tablespoon of the soy sauce in a medium bowl.

Heat 3 teaspoons the peanut oil in a wok over high heat until just hot. Add the capsicum and green shallot and stir-fry for 1-2 minutes or until tender. Transfer to a heatproof bowl.

Heat 3 tsp of remaining peanut oil in the wok over high heat. Add a third of the chicken mixture and stir-fry for 2-3 minutes or until brown.
Transfer to a heatproof bowl. Repeat with the remaining oil and chicken mixture, reheating wok between batches.

Return chicken mixture to the wok. Add the stock and the remaining soy sauce and cook until mixture boils. Return the capsicum mixture to the wok and stir-fry until heated through. Remove from heat. Add the cashews and toss to combine.