Dylan's Stir Fry Recipe

Dylan’s Stir Fry Recipe / Photo by Kathy Pitout Photography

“I came up with this recipe during the first Covid-19 lockdown, it was my night to cook, and with little in the fridge I had to come up with something edible. Worried none of my ingredients would work together I just kept cooking, and that ‘recipe’ has become a family favourite. With a few adjustments, I believe I have been able to come up with an extremely flavourful dish.”

— Dylan Pretorius-Spires

Dylan's stir fry recipe

Ingredients:

• 2 small Onions ( approx. 260g)

• 2 medium Green peppers ( approx. 430g)

• 500g Pumpkin

• 500g Carrots

• 300g cabbage

• 1 medium pineapple

• 3g Fresh mint

• 20g thyme

• 3 Tbsp Extra Virgin olive oil

• 200ml Pineapple juice

• 250ml Millac gold cream

• 800g Prime Cut beef Stir fry meat

• 300g Clover Black pepper feta

• 5 tbsp Worcestershire Sauce

• 1 cup Rice ( Optional)

Preparation:

• Clean and Chop onions

• Rinse and Finely Slice green peppers

• Rinse and slice pumpkin

• Shred Cabbage

• Top and tail pineapple, peel and slice

• Finely chop mint

• Sprig of Thyme

• Cube Feta Cheese

Cooking Instructions:

1. Preheat Wok to medium heat, adding Olive oil

2. Add onions and cook until golden brown

3. Add green peppers and fry until softened

4. Add pumpkin

5. Fry for a further 5 minutes, then add half the Pineapple juice.

6. Cook on Medium heat until Pumpkin softens

7. Add meat, mixing constantly, Worcestershire sauce

8. Add half the Thyme and all the Mint

9. Cook for 2 - 3 minutes

10. Add remaining Pineapple juice

11. Once meat reaches golden brown colour add carrots

12. Once carrots soften and cabbage, increase heat, mixing continuously

13. After 10 minutes add pineapple and feta

14. Cook for 5 minutes, then add Cream

15. Simmer on Low heat for a further 5 minutes