Quick and healthy, stir-fries are made for midweek eating when you arrive home tired and hungry from work. Enjoy Delia's oriental-inspired recipes for fast feasting.
Flavour, texture, colour…this South-East Asian classic has it all! Delia was given the recipe by one of China's most legendary restaurateurs, so we just know it is authentic and terrific.
Thai chicken curry is hugely popular but can take a while to cook. This speedy version, however, has all the flavour but none of the faff - no wonder it's one of your favourite recipes on the site!
Although this is described as a casserole, it actually cooks in no time at all, producing a depth of flavour that's quite irresistible.
Red cabbage is wonderfully versatile – you can cook it long and slow and it seems to go on improving, or in the recipe below the opposite: fast cooking to retain some crunchiness and bite. Either way the apples and spices are essential.
The golden rule of stir-frying rice successfully is to always make sure the cooked rice is absolutely cold. In other words, you can't boil it and stir-fry straight away because it goes all sticky.
The great thing about stir-fries is speed, and the great thing about turkey stir-fries is that the meat is already trimmed and prepared.
Purple sprouting broccoli has a short spring season so enjoy it to the full with this quick and easy stir-fry recipe packed with flavour and low in fat. Then, when the purple sprouting variety has gone, use standard broccoli instead.
Delia urges us to make the most of lovely purple sprouting broccoli during its short season. It lends itself beautifully to stir-frying, as in this Chinese recipe.
Chinese-style recipes are often perfect for one, because many of them are made at top speed. The trouble is that Westerners are often inclined to add a little extra cooking time, and the end result can be just that little bit overdone.
I like to freeze two thirds of this to serve 8 on New Year’s Eve and I serve the rest on Christmas Eve as an accompaniment to roast gammon. This is a recipe I have been cooking for years. It’s great because it can be made the day before and gently re
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