Chinese-inspired Pita bread stir-fry (炒皮塔饼)
A one-bowl meal that uses leftover pita, Chinese-inspired pita bread stir-fry involves simple preparation and minimum washing-up. A fun dish to try!
- 1½ tbsp cooking oil
- 1 onion, sliced
- 2 slices bacon, cut into strips about 100g/3.5oz
- ¼ red bell pepper, sliced
- 8 mushrooms, sliced
- 3 pita bread, cut into strips
- 1 handful curly kale, roughly chopped
- 1 stalk scallions, chopped
- 1 clove garlic, crushed
- 1 tsp light soy sauce
- 2 tsp black rice vinegar
- A pinch salt
- ½ tsp sesame oil
- homemade chilli oil to taste
Fry onion in hot oil on a high heat until it's fragrant, stir in bacon and cook until it becomes pale.
Put in red pepper, mushroom, pita bread strips and kale. Stir well then turn the heat down to medium.
Add spring onion, garlic, light soy sauce and black rice vinegar, stir constantly until pita bread becomes soft.
Turn off the heat, add salt, sesame oil & chilli oil. Give everything a quick stir then serve.
1. Make it vegetarian: You can either skip bacon or replace bacon with eggs (see how to cook Chinese scrambled egg in the post on Tomato and egg stir-fry).
2. Use other vegetables: For better results, use vegetables of different colours and texture. If you choose vegetables that take a short time to cook, add them at the end. For example, spinach is much easier to cook than kale.
3. Cook for more: This recipe is for 2 persons. If you are cooking for more than two, ideally you need to do it in batches unless you have a very large wok and a powerful gas hob to keep the heat high enough for the large volume of ingredients.