Like most stir-fries, Hoisin Beef, Snow Pea and Water Chestnut Stir-fry is simple to make and once all the ingredients are prepped, it comes together quickly so have whatever rice you’ve opted for ready when you start to cook. When cooking a stir-fry it’s a good idea to keep things simple in terms of ingredients. In other words keep it to a couple of veg, in this case snow peas and green onions, add a protein, such as beef and include a crunchy element, such as water chestnuts or nuts, or even just the veg themselves will suffice. In most Chinese stir-fries I will always add oyster sauce (this is the best brand to use) as it’s not at all fishy, as its name might imply, but instead gives an authentic taste and depth of flavor to any stir-fry that I think no other sauce can achieve.Jump to Recipe
Feel free to switch out the protein or the veg for others, just keep it relatively simple and keep the veg about the same size as each other to allow for even cooking. To me a stir-fry should be quick to cook (it’s the preparation that take the time, but that’s ok), it needs to be vibrant in color, with contrasting textures of soft (the protein) and crunchy (the veg or nuts). And, above all else, the flavors need to be well balanced. Jasmine rice is my usual starch of choice to serve with a stir-fry simply because I love it but any noodles would also be good. Here are a couple of my favorite stir-fries I’ve made that you might also enjoy: Cashew Thai Basil Chicken Stir-Fry and Ginger Honey Anise Pork Stir-Fry. Toodles, Lovoni xo
HOISIN BEEF, SNOW PEA AND WATER CHESTNUT STIR-FRY
- wok or large, deep skillet
- 12 dried Chinese dried mushrooms shiitake or such similar, available from most grocery stores in the Asian aisle or Asian markets
- 1 tablespoon canola oil or any neutral tasting oil, plus extra
- 1 1/4 lbs very thinly sliced beef see intro
- 1 teaspoons ground black pepper
- 4 garlic cloves, minced
- 3 tablespoons finely grated ginger
- 8 oz snow peas, topped and tailed
- 8 oz can sliced water chestnuts, drained (5 oz drained)
- 8 green onions trimmed and cut into 1-inch lengths
- Sesame seeds or pine nuts for garnish, optional
- Steamed jasmine rice to serve, optional
- 1/3 cup beef broth
- 2 tablespoons hoisin sauce
- 2 tablespoons oyster sauce
- 1 tablespoon dry sherry
- 2 teaspoons cornstarch cornflour
- 1 teaspoon crushed red peppers chili flakes
- 1 teaspoon sesame oil
To make the sauce:
- Combine all the ingredients in a small measuring jug or bowl.
- Place mushrooms in a small heatproof bowl. Cover completely with boiling water. Let stand for 30 minutes to soften; drain. Remove and discard the stems from the mushrooms; halve caps. Set aside.
- Add 1 tablespoon to a hot wok or large frying pan set over high heat. Add one-third of the beef. Stir-fry 2 to 3 minutes until browned; remove from wok. Repeat with remaining beef in two batches so as not to overcrowd the pan. Remove all the beef from the wok.
- Add a teaspoon or two of oil to the same wok. Add garlic, ginger, snow peas, water chestnuts and mushrooms. Stir-fry for 1 to 2 minutes until the peas are bright and crisp. Add the beef. Give the sauce mixture a stir and add to the wok. Stir-fry for 1 to 2 minutes until hot and peas are just cooked.
- Add the green onions and stir-fry 1 minute until bright and still a little crisp. Serve on a bed of steamed rice. Sprinkle with sesame seeds.