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15 Minute Stir Fry 3-Ways

Bored of the same old stir fry? These three wickedly delicious variations can be whipped up in just 15 minutes.

Satay Chicken Stir Fry

Serves 2

Ingredients:

2 tbsp peanut oil

500g chicken thigh fillets, cut into strips

1 tsp Keen’s curry powder

1 bunch baby choy sum, cut into quarters

200g green beans, cut in half

400g thin egg noodles (wok ready)

For the sauce:

1 ½ tbsp Keen’s curry powder

½ cup crunchy peanut butter

2 tsp brown sugar

2 tbsp dark soy sauce

4 garlic cloves, minced

¾ cup water

To garnish:

2 spring onions, thinly sliced

1 tbsp peanuts, chopped

Method:

STEP 1: To make satay sauce, add Keen’s curry powder, peanut butter, brown sugar, soy sauce, garlic and water to a large mixing bowl. Whisk to combine.

STEP 2: Heat a large wok on high heat and then add peanut oil, chicken and Keen’s curry powder. Cook chicken for 3 minutes or until chicken is slightly browned. Remove from wok and place aside on a plate.

STEP 3: Add choy sum and green beans to wok, fry for 3 minutes. Return chicken to wok along with the noodles. Add sauce and use tongs to combine, gently stirring to heat sauce through for 2 minutes.

STEP 4: Garnish noodles with peanuts.

STEP 5: ENJOY!

Singapore-Style Noodles

Serves 2

Ingredients:

¼ cup peanut oil

175g baby sweet capsicum, large, cut in half

200g cauli blossom, sliced

3 eggs, lightly whisked

1 tsp Keen’s curry powder

250g rice vermicelli, cooked

For the sauce:

3 tsp sake

¼ cup soy sauce

1 tsp dark brown sugar

1 tbsp sake

1 tbsp rice wine vinegar

3 garlic cloves, chopped

¼ cup water

To garnish:

1 long green chilli, sliced

Method:

STEP 1: To make sauce, add Keen’s curry powder, soy sauce, sugar, sake, vinegar, garlic and water to a large mixing bowl. Whisk to combine.

STEP 2: Heat a large wok on high heat and then add peanut oil, capsicums and cauliflower. Fry for 3 minutes or until lightly browned. Remove from wok, place aside on a plate.

STEP 3: In a mixing bowl, add eggs and Keen’s curry powder. Whisk to combine. Add eggs to wok, scramble for 2-3 minutes or until cooked through.

STEP 4: Return capsicums, cauliflower and noodles to wok. Pour sauce over and stir to combine for 3 minutes or until saucy and coated evenly.

STEP 5: ENJOY!

Beef And Mushrooms Stir Fry

Serves 2

Ingredients:

¼ cup peanut oil

500g beef, sliced

100g oyster mushrooms, sliced thinly

½ bunch rainbow chard, chopped

450 long grain rice, cooked

For the sauce:

1 tbsp Keen’s mustard powder

2 tbsp honey

2 tbsp dark soy sauce

1 tbsp sesame oil

1 tbsp ginger paste

2 garlic cloves, crushed

¼ cup water

To garnish:

Fried garlic pieces

Method:

STEP 1: To make sauce, add Keen’s mustard powder, honey, soy, sesame oil, ginger, garlic and water to a large mixing bowl.

STEP 2: Heat a large wok on high heat, then add peanut oil and fry beef for 1 minute, or until browned. Remove from wok, place aside on a plate.

STEP 3: Fry mushrooms and rainbow chard for 3 minutes. Return beef to wok. Add rice and sauce, then cook, stirring to coat evenly for 2-3 minutes.

STEP 4: Garnish with fried garlic.

STEP 5: ENJOY!