The document provides two recipes for stir fries: 1) A warm salad of prawns and baby courgettes with lime, ginger, and chili. 2) A stir fry of assorted vegetables including garlic, onion, cabbage, and mushrooms cooked with soy sauce and sesame oil. Both recipes emphasize the importance of not overcrowding the wok to ensure vegetables are fried rather than sweated. The document encourages creative experimentation with stir fry techniques and ingredients.

1. EVERYDAY STIR FRY RECIPES
Since stir frying techniques were introduced to the world, it has gained popularity and encouraged
innovative and creative behaviors of cooking in a home kitchen. Here are a few creative recipes for stir frying
methods.
1. STIR FRIED WARM SALAD OF PRAWNS & BABY CORN
COURGETTES :
You will love the crunch of the raw baby courgettes you can easily get hold of these days. The zing of lime
and ginger and the sweetness of the charred prawns are totally amazing.
INGREDIENTS:
− 20 medium large prawns, from sustainable sources, ask your fishmonger, peeled.
− 10 baby courgettes
− 6 tablespoons sunflower or nut oil
− Zest and juice of two limes
− 1 heaped tablespoon fresh ginger, grated
− 2 fresh red chillies, deseeded and finely chopped
− 1 small handful mixed fresh coriander and mint
− 2 tablespoons low-salt soy sauce
DIRECTIONS:
1. First of all, run a sharp knife down the back of the prawns and remove the little vein. This will make the
prawns look nicer and taste better, as they will take on more flavour.
2. Finely slice your baby courgettes into cubes. Place them in a bowl and have all your ingredients ready to go,
which is really important when you’re stir frying.
3. Heat w ok or a pan to medium high heat. Add oil, prawns, lime zest and ginger. Sit fry for about 2 minutes,
or until the prawns are lightly golden. Remove from heat and allow to cool off for 30 seconds before adding
your courgettes, lime juice, chilli and herbs.
4. You can increase or decrease the quantity of chilli to your own taste.
5. Season with soy sauce and toss well, then serve on a plate immediately.
6. Eat it as soon as it is serve while the courgettes are still nice and crunchy.

2. 2. STIR FRIED VEGETABLES :
The secret of a good stir fry is not to put too much in the wok at the same time, if you do, the vegetables
will sweat instead of frying. This recipe is for two people but if you’re cooking for four, don’t dump twice
as much in, do it in two batches.
INGREDIENTS:
− 1 clove garlic, crushed
− 1 red chilli, thinly sliced
− 3 spring onions, thinly sliced
− 1 small red onion, thinly sliced
− A handful of mangetout or snow peas, shredded
− A few shiitake mushrooms, sliced
− 1 handful green cabbage, finely sliced
− A few water chestnuts, sliced
− 1 splash olive oil
− Sea salt
− Freshly ground black pepper
− 2 teaspoon soy sauce
− 1 teaspoon sesame oil
− Sesame seeds, to garnish
DIRECTIONS:
1. Mix the garlic, chilli and spring and red onions together. Mix all the other vegetables and water chestnuts
together. Keep the two mixes separate.
2. Heat your wok until it’s really hot. Add a splash of oil – it should start to smoke – then the chilli and onion
mix. Stir fry for just 2 seconds before adding the other mix. Flip and toss the vegetables in the wok if
you can if you can’t, don’t worry, just keep the vegetables moving with a wooden spoon, turning them over
every few seconds so they all keep feeling the heat of the bottom of the wok.
3. Season with salt and pepper.
4. After a minute or two, the vegetables should have begun to soften. Add the soy sauce and sesame oil and
stir in. After about 30 seconds, the vegetables should the amazing fragrance.
5. Tip on to a serving dish, sprinkle over some sesame seeds and serve hot.
You can visit our website: http://recipeforstirfrysauce.blogspot.ca/2013/03/style-definitions-table.html