Elevate Daily Staples

Change up your everyday stir-fry dishes with unexpected ingredients to enrich flavours and enhance textures

Portrait of Tammy Strobel
Peking Duck Stir-fry recipe on the next page.
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Wok Stars

Kiss boring stir-fries goodbye with these refreshing flavours


Prep 10 mins | Cook 15 mins | Serves 4

700 g canned whole plums in natural juice, drained, stoned
2 tbsps soy sauce
1 tbsp brown sugar
½ tsp garlic powder
2 tbsps peanut oil
100 g Chinese pancakes, 1-cm slices
500 g Chinese barbecue duck, thinly sliced
2 bunches broccolini, thinly sliced at an angle
5 spring onions, thinly sliced
2 Lebanese cucumbers, seeded, sliced thinly

1 small mango, peeled, diced

1. In a small bowl, combine plums, soy, sugar and garlic, while mashing plums lightly.

2. In a wok, heat oil on high. Fry pancake slices (1 to 2 slices), stirring occasionally, until crisp. Drain on paper towel.

3. In the same pan, stir-fry duck and plum sauce for 2 to 3 mins.

4. Add broccolini and onions, stir-fry for 2 mins. Serve with cucumber, mango and crispy pancakes.
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Prep 25 mins | Serves 4

4 large zucchini, cut into zoodles
2 large carrots, julienned (cut into long thin strips)
200g snow peas, julienned
2 cups finely shredded red cabbage
1 cup coconut flakes, toasted

400 g sashimi-grade salmon, cubed Roasted cashews, coriander, to serve


½ cup coconut milk
¼ cup fresh lime juice
2 tbsps fish sauce
2 tbsps palm sugar
2 long chillies, deseeded, finely chopped

1 tbsp grated fresh ginger

1.  In a large bowl, combine zucchini, carrot, snow peas, cabbage and coconut flakes.

2.  Dressing: In a jug, combine all ingredients. Mix well.

3.  Pour dressing over vegetables, tossing to coat evenly. Serve topped with salmon, cashews and coriander.
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Prep 15 mins | Cook 15 mins | Serves 4

1 large cauliflower, broken into florets
200 g baby carrots, thinly sliced
1 tbsp ground coriander
1 tbsp cumin seeds
1 tsp fenugreek seeds
1 tsp ground cardamom
½ tsp chilli powder
¼ tsp ground cloves
⅓ cup peanut oil
400 g canned chickpeas, drained, rinsed
280 g bag baby spinach leaves

250 g cherry tomatoes, quartered Flatbread, Greek yoghurt, to serve

1.  In a large bowl, combine cauliflower, carrots and spices. Toss with half the oil. Season. Set aside.

2.  Pat chickpeas dry with paper towel. In a wok, heat remaining oil on high. Fry chickpeas for 5 to 6 mins, or until crisp and golden (be careful as they may splutter). Remove with a slotted spoon. Drain on paper towel.

3.  In same pan. Stir-fry cauliflower mixture on high for 5 to 6 mins until just tender.

4.  Stir through spinach in batches; cook for 1 to 2 mins until just wilted.

5.  Top with crispy chickpeas and tomatoes. Serve with flatbread and Greek yoghurt.
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Prep 15 mins | Cook 20 mins | Serves 4

2 tbsps vegetable oil
500 g chicken breast, 1-cm strips
1 red onion, thinly sliced
1 red capsicum, seeded, thinly sliced
2 sticks celery, sliced diagonally
1 corn cob, kernels removed
1 tbsp Cajun seasoning
¼ bunch coriander; stems chopped, leaves reserved
¼ cup chicken stock
1 tbsp fresh lime juice, plus extra lime halves to serve

50 g feta, crumbled


1½ cups white long-grain rice
2 cups chicken stock

400 g canned black beans, drained, rinsed

1. In a wok or large frying pan, heat half oil on high. Season chicken and stir-fry in 2 batches, for 1 to 2 mins each, until browned. Remove from wok.

2. Black bean rice: Rinse rice through a fine sieve until water runs clear. Place in a medium saucepan with stock. Bring to boil on high. Reduce heat to low and cook, covered, for 12 mins, until liquid is absorbed. Set aside for 10 mins. Stir black beans through.

3.  In the same wok, heat remaining oil on high. Stir-fry onion, capsicum and celery for 2 to 3 mins until onion is tender. Add corn kernels, Cajun spice, and coriander stems. Stir-fry for 1 min.

4. Return chicken to wok with stock. Bring to simmer. Cook for 1 to 2 mins, stirring, to heat through. Toss lime juice through.

5. Serve chicken with black bean rice, topped with feta and coriander leaves. Accompany with lime halves.
My Reading Room

Prep 10 mins | Cook 20 mins | Serves 4

600 g rump steak, sliced
1 tbsp chilli sauce
1 tbsp finely chopped fresh ginger
1 tbsp light brown sugar
250 g kimchi
2 tbsp peanut oil
½ wombok (Chinese cabbage), shredded
300 g sugar snap peas, trimmed
200 g bok choy, halved

1 fresh long red chilli, sliced Crushed roasted peanuts, lime wedges, to serve

1.  In a large bowl, combine beef, chilli sauce, ginger and sugar. Strain kimchi reserving liquid. Stir this liquid through the beef, mixing well. Set aside until needed.

2.  In a wok, heat 1 tbsp oil on high. Strain excess liquid from beef and discard. Stir-fry beef for 2 to 3 mins until well browned. Remove from wok, set aside in a large bowl.

3.  In the same wok, heat remaining oil on high. Stir-fry wombok and snap peas for 1 to 2 mins until tender, transfer to plate with beef.

4.  Stir-fry kimchi and bok choy for 2 to 3 mins until bok choy is just tender.

5.  Return beef and vegetables to wok and toss to combine. Serve with sliced chilli, crushed peanuts and lime wedges.