Jeni Wright, Eric Treuille, Le Cordon Bleu

Stir-frying

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About

This Asian technique is excellent for vegetables, leaving them crisp, full of nutrients and bright in colour. For best results, cut vegetables into julienne or ribbons.

Put prepared firm vegetables (here carrots and mangetouts) in a little hot oil in wok. Toss over a high heat for 2 minutes, then add soft vegetables such as bean sprouts and toss for 1 minute. Add seasonings and serve immediately.