Summer Campfire Stir Fry - Serves 4
This stir-fry cooks in under 15 minutes and uses fresh, light ingredients. Even better, it only uses one pan, meaning clean-up is minimal!
Base Ingredients:
- 2 tbsp sesame oil (or any cooking oil)
- 2 garlic cloves, minced
- 1 thumb-sized piece of ginger, grated
- 500g mixed vegetables (e.g., capsicum, zucchini, snow peas, carrots, broccoli)
- 300g cooked protein - eg prawns, chicken strips, or tofu
Sauce Ingredients:
- 3 tbsp soy sauce
- 1 tbsp oyster sauce (or hoisin for a vegetarian option)
- 1 tbsp honey
- 1 tsp chilli flakes (optional, for a bit of heat)
- Juice of 1 lime
To Serve:
- Pre-cooked rice or noodles
- Fresh coriander (optional)
- Lime wedges
Equipment:
- KickAss QuickFire Portable Induction Cooktop
- Induction-compatible wok or frying pan (large)
Method:
- Set Up Your Induction Cooktop: Heat your pan on the KickAss Induction Cooktop to medium-high heat. Add the sesame oil.
- Sauté Aromatics: Toss in the garlic and ginger, stirring for 30 seconds until fragrant.
- Cook Vegetables: Add your mixed vegetables to the pan. Stir-fry for 5–7 minutes until tender but still crisp.
- Add Protein: If using prawns, chicken, or tofu, stir them in and cook until heated through.
- Make the Sauce: In a small bowl, whisk together the soy sauce, oyster sauce, honey, chilli flakes, and lime juice. Pour the sauce over the stir-fry and toss to coat everything evenly.
Serve & Enjoy!
Serve the stir-fry over pre-cooked rice or noodles. Garnish with fresh coriander and a squeeze of lime if desired.
