is there anyone who out there who would be willing to share any stir fry recipes with me? also how can one prepare this "brown sauce" that looks like gravy commonly served on fried rice? thanks

For Chicken and spring onion stir-fry

Ingredients

1tbsp oil, for frying
400g chicken bosom, cut into strips
1 bunch spring onions, trimmed and cut into 2.5cm lengths
1 green pepper, de-seeded and sliced
2 sachets oyster and spring onion stir-fry sauce

Use groundnut (peanut) oil to stir-fry as it has a high burning point.

Method

1.Heat the oil in a pot until hot. Add the chicken and cook until tender.
2.Add the vegetables and stir fry for 2-3 mins until they start to colour a little.
3.Add the oyster and spring onion stir-fry sauce, cook for 30 secs and toss to coat. Serve over egg noodles or rice.

For Egg Fried rice with chicken and prawn recipe

Ingredients

200g pure basmati rice, rinsed .2 tablespoons sweet chilli sauce .
2 tablespoons light soy sauce .
1 tablespoon toasted sesame oil .
1 and a 1/2 tablespoons sesame seeds .
1 tablespoon sunflower oil .
1 free-range chicken breast, cut into 2cm cubes .
130g raw peeled king prawns .50g mangetout, cut in half .
1/2 red pepper, sliced .3 spring onions, sliced .
1 large clove of garlic, peeled and crushed .
20g knob of fresh ginger, peeled and grated .
2 large free-range eggs, beaten .2 handfuls of roughly chopped coriander.

METHOD

1. Bring a large saucepan of water to the boil, add the basmati rice, stir once, and bring back to the boil.

2. When the rice comes to the boil, it will appear to be 'dancing in the water' and this is when the timer should be started and the rice boiled for eight minutes or until al dente.

3. Place the rice in a sieve, cover with a sheet of kitchen towel and allow to stand for five minutes to absorb any excess water.

4. Meanwhile, mix the sweet chilli sauce together with the soy sauce and the toasted sesame oil and set aside.

5. Heat a wok over a high heat until nearly smoking. Add the sesame seeds and stir-fry for 30 seconds until browned, then remove.

6. Add the oil and swirl around the wok to heat through. Stir-fry the chicken for one minute before adding the prawns and cooking for another 1 and a 1/2 minutes. Remove and place in another sieve for any excess oil to drain away.

7. To the wok, add the mangetout and red pepper with two tablespoons of water, and stir-fry for 1 and a 1/2 minutes with a lid on if you have one.

8. Add the basmati rice, spring onion, garlic and ginger and stir-fry for a further two minutes.

9. Move the rice to the side of the wok and pour the egg onto the base of the wok. The egg should be in quite large pieces, so resist the temptation to mix it in too soon.

10. Leave for 30 seconds to set a little before stirring through the rice with the chicken, prawns, two-thirds of the coriander, the sauce and the sesame seeds.

11. Toss to mix everything thoroughly and serve immediately. Sprinkle with the remaining coriander.

Tip: It is worth spending the money on pure basmati rice because often there are fewer broken grains in the pack.
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i looooove stir fryyyyy