Christmas Stir Fry on a Skillet

Christmas Stir Fry


300 g rump steak, cut into strips
300 g lamb, cut into strips
150 g Vienna sausages, sliced
150 g Frankfurter sausages, sliced
300 g pork, cut into strips
2 medium chicken breasts, cut into strips
2 large onions, sliced thinly
1 medium green pepper, seeded and cut into strips
3 medium carrots, cleaned and cut into strips
150 g spinach leaves, cut into strips
300 g mushrooms, sliced
1/2 medium cauliflower, broken into small pieces
200 g broccoli, broken into small pieces
1 large can(s) whole kernel corn, drained
1 large can(s) pineapple chunks, drained, liquid reserved for sweet and sour sauce
 some salt and freshly ground black pepper to taste
  For the Barbecue Sauce:
4 tsp tomato sauce (ketchup)
1 tbsp. Worcestershire sauce
1 tbsp. vinegar
1 tbsp. brown sugar
1 tsp prepared mustard
  For the Chilli Sauce:
1 tbsp. soy sauce
1 tbsp. brown sugar
1 tsp chilli sauce
2 tsp cornflour
4 tbsp. meat stock
  For the Garlic Sauce:
250 ml yoghurt, plain
125 ml white wine, dry
6 clove(s) garlic, chopped
 some salt and freshly ground black pepper to taste
  For the Herb Sauce:
125 ml white wine, dry
2 tsp tomato puree
1 tsp brown sugar
1 tsp soy sauce
1 tbsp. freshly chopped herbs, (rosemary, parsley, marjoram),
  For The Sweet and Sour Sauce:
250 ml pineapple juice
1 pinch(is) ginger, grounded
1 tbsp. soy sauce
2 tbsp. vinegar
4 tsp brown sugar
2 tbsp. cornflour


Preparation Method

Preparation time: ca. 2 hrs. / Grade of difficulty: medium / Calories per portion: n/a

A selection of meat and vegetables is stir-fried on a skillet and a sauce is added when the other ingredients are almost cooked.

For the barbecue-, herb-, garlic- and sweet and sour sauces mix together all the respective ingredients.

For the chilli sauce mix together soy sauce, brown sugar and chilli sauce.

Make a paste of cornflour and a little meat stock. Add the remaining meat stock and stir until smooth. Add the soy sauce mixture and mix well. Because the cooking time is very short, the meat should be tender and the vegetables fresh and young.

Arrange the ingredients attractively in separate groups on a large tray or in individual bowls with the sauces arrayed nearby.

Place the skillet on top of a charcoal grill and oil the surface of the skillet evenly.

Then show your guests how to do it. Brown some meat first, add some vegetables of your choice. Fry for a few minutes, stirring all the time. When the food is almost cooked add a little sauce of your choice. Stir fry for a few minutes longer, season with salt and pepper and serve with rice. Fry only a little each time and go back and use different ingredients and another sauce. After that everyone is their own cook.

Variations: Any combination of vegetables, fish or meat can be served. Try also leeks, celery, spring onions, frozen green beans, bean sprouts, red or yellow pepper, baby marrows, bamboo shoots etc. etc.