Creative Affair is the perfect ingredient for any stir fry recipe.  This recipe can also be made as a vegetable stir fry.  Try substituted tofu for the meat.

 




Read the instructions thoroughly and prepare all your ingredients before starting.  "The key to a successful stir fry is; preparation and high heat."  Do not over cook your vegetables!

Stir Fry:
  • 2 tsp. Creative Affair
  • 1 cup mixed vegetables
  • 1/2 cups Chicken, Beef, Pork or Shrimps
  • 1 tsp. dark Soya sauce
  • 2 tsp. teriyaki
  • 1/2 tsp. ginger, freshly grated or prepared
  • 1 tsp. corn starch
  • salt to taste
  1. Cut meat into small bite size pieces
  2. Place meat in a small bowl and coat with Teriyaki, add a pinch of salt and let stand
  3. Dice or Julienne vegetables
  4. Add 2 tbsp. of Oil to Wok or non-stick pan and heat Oil over high heat for approx. 1 mins.
  5. Add meat and cook until browned, depending on meat 4-6 mins. over high heat
  6. Remove meat and set side
  7. Add the other 2 tbsp. of Oil to Wok or Pan
  8. Add Vegetables, Creative Affair, ginger and toss to coat
  9. Add the cooked meat and toss over high heat, 2-4 min.
  10. Sprinkle Soya sauce and toss to coat and salt to taste after soya
  11. Mix corn starch with 40 ml of water in a small bowl and add to cooking stir fry, toss until mixture thickens and remove from heat

The key to a successful stir fry is; preparation and high heat.  Preparing all your ingredients before you start to cook and cooking them at a high heat in the proper order.  What you are trying to achieve is the building of flavours while balancing the cooking of your vegetables and maintaining their crispy fresh texture.  This is why it's important to start with only the best quality vegetables.  The cooking vessel is a very important part of your stir fry success.  I use a carbon steel wok, for me it offers the best results.  However it is not easy to find a good quality wok unless you go to specialty shops or restaurant supply stores.  If you have to substitute use a heavy bottom pot or cast iron, non-stick woks are also available, I've never used one but I've seen them used by successful chefs.  

The other important factor is your choice of cooking oil.  You need an oil with a high smoke point, good choices are safflower sunflower, soybean and canola oil, in that order.

If I'm adding meat I like to cook it first then my vegetables.  Even vegetables have an order of cooking so as not to over cook them.  If I'm adding shrimp I add them last as they only need a few minutes to turn pink.