15-Minute feasts
Fresh and very fast… Annie Bell’s stir-fries have weekday suppers sorted
For this chicken, broccoli and almond stir-fry, see here. FOOD STYLING: EMILY KYDD, PROP STYLING: JENNIFER KAY, PHOTO ASSISTANT: SOPHIE BRONZE
Annie’s pick of the pans
My ideal pan does more than stir-fry, so I favour a nonstick frying pan with deep sides rather than a wok. A sauté pan with a lid is another good choice that also works for stews or as a saucepan. As a rule of thumb, a 24cm frying pan will serve 2, a 28cm frying pan will serve 4.
Lakeland Hard Anodised Bell-shaped Frying Pans with an easy-grip handle are excellent with their rounded base. From £37.99, lakeland.co.uk
JML’s Copper Stone Frying Pans are durable and deep-sided. They also sell woks. From £24.99, jmldirect.com
Zyliss 28cm Nonstick Saute Pan with glass lid is the answer to cooking larger stir-fries. £53.99, zyliss.co.uk
Secrets to stir-fry success
- Always stir-fry over a medium-high heat.
- Allow the ingredients time to start colouring before turning, rather than constantly tossing.
- Larger ingredients, such as strips of chicken, can be turned individually.
- Cook ingredients in batches so as not to overcrowd the pan.
- My favourite stir-fry utensils are a couple of wooden spoons.
- Treat stir-fries as building blocks, adding more ingredients depending on how hungry you are.
My favourite add-ons
- Cooked grains eg quinoa, spelt, brown rice
- A dollop of avocado purée