Mod Edit: recipe moved from with in a thread
One I make very regularly is beef/pork with some leafy green such as cabbage, kai lan, chye sim, etc. You can just do it with plain old green cabbage. I'd avoid bai cai/napa as it releases too much water.
Your meat needs to be velveted in advance; I think you know this: meat thinly sliced against the grain, baking soda, cornflour, pinch of 5 spice if you like, dash of light soy. Mix and marinate for at least half an hour.
100g velveted beef or pork
leafy greens (5 or 6 cupfuls roughly)
1tbsp each light soy, oyster, shaoxing, water
half thumb-sized julienned ginger
1 clove garlic sliced thinly
mix your oyster, soy and wine together
heat 2-3 tbsp of vegetable oil in a steel wok on high heat.
throw in your ginger and your meat and sear till you meat is almost cooked - about 30 seconds
throw in the vegetables and garlic
throw over the sauces and give it a good stir
throw in the water and stir fry another minute.
Now if you do the same thing but with 2 cups of broccoli (I like to microwave it for 2 mins before it goes in the pan)
and at the end add in some cornstarch slurry (1.5 tsp cornstarch mixed with 1 tbsp water then you'll get a nice takeaway-style broccoli beef.
So these would be my 'classic' stir fried dishes that I do at least once a week.
If you're looking for a noodle dish, you can try this one, instead of using the maggi noodles and its seasoning, you use plain egg noodles with a bit of chicken powder.
One I make very regularly is beef/pork with some leafy green such as cabbage, kai lan, chye sim, etc. You can just do it with plain old green cabbage. I'd avoid bai cai/napa as it releases too much water.
Your meat needs to be velveted in advance; I think you know this: meat thinly sliced against the grain, baking soda, cornflour, pinch of 5 spice if you like, dash of light soy. Mix and marinate for at least half an hour.
100g velveted beef or pork
leafy greens (5 or 6 cupfuls roughly)
1tbsp each light soy, oyster, shaoxing, water
half thumb-sized julienned ginger
1 clove garlic sliced thinly
mix your oyster, soy and wine together
heat 2-3 tbsp of vegetable oil in a steel wok on high heat.
throw in your ginger and your meat and sear till you meat is almost cooked - about 30 seconds
throw in the vegetables and garlic
throw over the sauces and give it a good stir
throw in the water and stir fry another minute.
Now if you do the same thing but with 2 cups of broccoli (I like to microwave it for 2 mins before it goes in the pan)
and at the end add in some cornstarch slurry (1.5 tsp cornstarch mixed with 1 tbsp water then you'll get a nice takeaway-style broccoli beef.
So these would be my 'classic' stir fried dishes that I do at least once a week.
If you're looking for a noodle dish, you can try this one, instead of using the maggi noodles and its seasoning, you use plain egg noodles with a bit of chicken powder.
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