Plum and Ginger Stirfry Stew

    50 minutes

    My all time favourite meal, as much a stew as a stirfry really but it's also amazingly versatile because you can add anything to it or make it in an amazing number of ways. It's also perfect weekend food. It's hearty and feeds a hungry mob.


    Tasmania, Australia
    4 people made this

    Serves: 6 

    • 500g meat (any meat works, chicken, lamb, roo, pork, beef or use firm tofu or meat substitute or flat egg omlette).
    • 1 leek (substitute any onion or if you don't like, omit)
    • 2-3 cups spinach leaves (or silverbeet or Chinese cabbage)
    • 2 small zucchini (substitute with celery or even carrot)
    • 1 heaped teaspoon of grated ginger
    • 1 heaped teaspoon of finely chopped garlic
    • 1/2 teaspoon chillies minced (I use sambal olek)
    • 2 tablespoons of soy sauce (use the rich, dark one not the light one, or just use more of it)
    • 1 cup of savoury plum sauce (smooth) - I use the SPC one. Don't use jam, it's too sweet and too thick.
    • enough ramen (noodles) to serve 6.

    Preparation:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Chop the meat into really fine strips - if you are using kangaroo the finer the better. If you are using tofu you don't need to chop quite as thin, you don't want it falling apart.
    2. Chop all the veggies up nice and small including the leek (say, in 2cm cubes sort of size). With zucchini I often quarter the whole thing and take the part with the seeds out.
    3. Grab your wok and heat the oil, not too hot though, leek burns really easily so this is a slower heat than you might otherwise be used to. Also garlic and ginger spit if the oil is too hot.
    4. You don't cook this in batches like a normal stirfry - in fact you throw in the meat, garlic, ginger and the leek first. Let those just go brown. Usually 2-3 minutes.
    5. Once those are just starting to pick up a little colour you throw in any of the vegetables that take the longest to cook, such as the zucchini and carrot and any leaf vegetables. This takes a little longer, say 5-6 minutes. Keep an eye on the heat, if the leek is going too dark reduce heat.
    6. While you're doing that have the water for the ramen in a pot and heating up to boil.
    7. Before those veggies are quite done yet turn the heat down to simmer then throw in the soy sauce, chilli and plum sauce and stir it in.
    8. Don't let the heat get too high now, the sugar in the plum sauce will burn and it'll taste bitter. Let it simmer until the sauce is thick. Most of your veggies will have a little bit of a bite in them, you don't want them soggy or what's the point of eating them?
    9. At the last minute - get the ramen on the boil to cook. Break it up into reasonable lengths.
    10. Taste the stuff in the work!! Make sure if you want to add more of the sauces you add it now, before the ramen goes in. Note - the ramen doesn't have to be added to the stew, I just find it adds flavour to the ramen and helps thicken the stew. Make sure you have a good strong flavour though, the ramen will reduce it a little.
    11. Drain the ramen and throw that into the stew and stir it through. Any vegetables that you haven't added yet like snow peas, capsicum and anything you like crispy can be added.
    12. Serve immediately once it's at your liking. It does keep well in the fridge but the veggies will be softer.

    Extra veggies

    Also add any extra veggies like snow peas, bean shoots and so on. Please note: vegetables that should not be cooked too much like snow peas, capsicum and anything you prefer crispy don't add those until the very last second. You don't have to substitute anything, if you have extra veggies use those too! If you use potato or pumpkin or sweet potato chop extra fine or they won't cook in time.


    Generally depends on the brand you buy. Either 3 of those "minute noodles" or 1 pack of normal ramen. If you can't find or don't know what it is, just use really thin spagetti like angel hair, or something along those lines. Like I said it's flexible and sometimes a "what's in the pantry" kinda meal.

    Extra note

    I find that adding 1 teaspoon of unsalted butter (real butter) to it just before adding ramen gives it an extra something, you may disagree but if you want try it.

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    Very nice, but quite sweet. Rather than more chilis I added chili powder to try and balance it out. Nice with straight to wok noodles.  -  28 Feb 2011  (Review from Allrecipes UK & Ireland)