Joe’s special

Press, 24 October 1984, Page 13

Joe’s special

Stir-frying is a tasty, quick way of cooking. You use a high heat and, as the name suggests, you stir the food while you fry it, keeping it moving constantly so it cannot burn or stick to the hot surface. You use the minimum amount of fat or oil — just enough to lubricate the food. A wok is very good for stir-frying; because of its shape the food is easy to flick and stir. It is no use •having a wok, however, if you do not have a good strong heat source. You can stir-fry quite successfully in a large frying pan, too — you just need to work a little harder to keep the food moving, and of course you need a high heat. This recipe is one with which a cafe in San Francisco made its name. It combines Western ingredients with Eastern stirfrying. 1 onion, chopped 1 clove garlic, chopped 2 tablespoons oil 400-500 g good quality minced beef

Alison Holst’s

Food Facts g

250 g (approx) yonng spinach leaves 4 teaspoons instant beef stock 3 eggs % teaspoon salt Chop the onion and garlic and brown lightly in a large pan with the oil. Break the mince into small pieces and drop a few pieces at a time into the hot pan. Stir constantly. Break up lumps, and brown evenly. Stir the roughly chopped spinach leaves into the mince. Sprinkle in the in-

- stant stock, and add a little water to make steam, if the f mixture looks dry. Cook, stirring nearly all the time, until the spinach is wilted and tender. Beat the eggs with the : salt until the whites and j yolks are combined. Pour over the mixture in the pan, i stirring just enough to let r the uncooked egg run on to t the sides and bottom of the : pan. Do not break up the i egg too much. Serve with mashed I potatoes, or with noodles, > and with tomato sauce if ■ you like! ,