Spicy Beef Shiitake Aubergine Stir Fry Recipes

SPICY BEEF STIR-FRY

Steps:

• Whisk the cornstarch with 2 tablespoons rice wine in a medium bowl; add the beef, season with salt and pepper and toss to coat. Set aside for 15 minutes.
• Mix the remaining 1 tablespoon rice wine, the oyster sauce and sesame oil in a large bowl; set the bowl near the stove.
• Heat a wok or large nonstick skillet over high heat until very hot, about 1 minute. Add 3 tablespoons peanut oil, then the ginger, garlic and chiles; stir-fry until fragrant, about 1 minute. Add the beef and cook, stirring or shaking the skillet occasionally, 1 to 2 minutes. Transfer the beef with a slotted spoon to the sauce mixture and toss.
• If the pan is dry, add 1 tablespoon peanut oil, then add the onion and stir-fry until just soft, about 2 minutes. Add the bok choy and sugar; stir-fry until just wilted, 1 to 2 minutes. Return the beef and any juices to the pan and stir to combine. Serve over the rice.

BEEF, SHIITAKE, AND SNOW PEA STIR-FRY

Steps:

• Sprinkle beef with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add ginger and mushrooms; stir-fry until mushrooms are tender, about 3 minutes. Add beef to skillet; stir-fry until beef browns but is still pink in center, about 1 minute. Add snow peas, half of green onions, and half of cilantro; stir-fry 1 minute. Stir in hoisin, chili-garlic sauce, and five-spice powder; sauté until peas are crisp-tender, 1 to 2 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining green onions and cilantro.

SHIITAKE-BEEF STIR-FRY

Steps:

• Combine beef, 2 tablespoons soy sauce, Sherry, garlic, ginger and sesame oil in medium bowl. Cover; chill 1 to 2 hours.
• Soak mushrooms in 2 cups hot water until soft. Drain mushrooms, reserving liquid. Cut mushroom caps into quarters; discard stems. Combine broccoli and mushroom liquid in shallow medium saucepan. Cover and boil until broccoli is just crisp-tender, about 3 minutes. Using slotted spoon, transfer broccoli to plate. Boil liquid until reduced to 3 tablespoons, about 4 minutes. Pour liquid into small bowl and cool completely. Whisk cornstarch into mushroom liquid. Set aside.
• Heat vegetable oil in heavy large nonstick wok or skillet over high heat until almost smoking. Add mushrooms and stir-fry 1 minute. Add beef mixture and green onions and stir-fry until beef is almost cooked through, about 3 minutes. Toss in broccoli and stir until broccoli is heated through, about 1 minute. Pour in cornstarch mixture and stir until liquid boils and thickens, about 30 seconds. Transfer to platter. Season generously with pepper and serve, passing soy sauce separately.

HOT & SOUR AUBERGINES

Steps:

• In a small bowl, mix together the sauce ingredients. Heat a large frying pan and pour in 1 tbsp of the oil. Season the aubergine and brown on all sides until soft (you may need to add another 1 tbsp oil as they cook) - this will take about 15 mins. Set aside.
• Pour the remaining oil into a wok. Add the onion and garlic, and stir-fry for 3-4 mins on a low heat until the onion is soft and the garlic golden. Add the aubergine and pour the sauce over. Stir together, turn the heat down to low and cover with a lid for 2 mins. Take the lid off and stir-fry again for 1 min more. Serve with chilli slices and coriander sprinkled over.

SPICY BEEF, SHIITAKE & AUBERGINE STIR-FRY

Steps:

• Heat a drop of the oil in a non-stick wok or large frying pan. Cook the mince, breaking it up with a wooden spoon, for about 10 mins, or until cooked through. Remove with a slotted spoon and set aside.
• Heat the remaining oil in the pan and fry the aubergine for about 10 mins, until tender and cooked through. Add half the chilli, the garlic and mushrooms, then cook for a further few mins. Return the mince to the pan and add most of the spring onions, the oyster sauce, sugar and 200ml water. Bubble for a few mins, then serve immediately with boiled rice and the remaining chilli and spring onions scattered on top.