There's never a real recipe for stir-fry at my place. It's not haphazard, but it's definitely not something where the rules are followed to a tee. There are always basic consistuents though - there's always some kind of protien (usually beef or chicken - or none, if you're a vegetarian), a bunch of veggies, a handfull of herbs, and some kind of saucy addition. Those last two consistuents are where the magic happens I think... I pay with mustard, soy sauce, sweet-chilly, fruit juice, tomato paste, you name it... The upsde to stirfry is that it's technically a no-brainer. It's perfect for a weekday because it comes together in about 20 minutes, and can feed 2 to 3 people. Also perfect because while it's cookin', you can quickly make your sides. I always opt for pasta or rice when it comes to stirfry, but go right ahead and mash up some potatoes or toast some bread.
• 1/2 kilo skinless chicken breasts, sliced into thin strips
• 2 tablespoons olive oil
• salt and pepper for seasoning
• 1/2 teaspoon tried thyme
• 1 teaspoon dark soy sauce
• 1 tablespoon mustard
• 1 cup boiling water
• 2 tablespoons mild sweet-chili sauce
• 1 red bell-pepper, cut into thin strips
• 1 medium red onion, cut into thin half-moons
• 1/2 cup sliced fresh mushrooms
• Heat olive oil in a non-stick fry-pan, and add chicken. Toss until they change from pink to white, on medium heat.
• Add seasonings, thyme, dark soy sauce, mustard and sweet-chili. Stirfry for about a minute until incorporated, then add boiling water. Lower heat and leave to simmer uncovered for 10-15 minutes, stirring occasionally.
• Add bell-pepper, onion, and mushrooms. Raise heat to medium/high, and stir continuously as water starts to reduce into a thicker consistency (about 5 minutes).
• Once the vegetables have wilted, switch off heat and serve.