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    You are in: Home / Recipes / South African Stir Fry Recipe
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    South African Stir Fry

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on October 22, 2011

      It's a very good recipe, pretty simple, and fairly common ingredients. I made it with lean ground beef, fresh diced tomatoes (instead of canned to avoid the sodium), and instant white rice (to cut the 40-45 minute last cook time to about 10 minutes).

      Next time I would cut down the oil significantly--you don't need 1/2 cup to saute the onions and garlic, and it leaves the final product a bit slicker than I prefer. Also, I would cut the black pepper a little and add a little hot pepper.

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    • on October 02, 2007

      PAC Fall 2007 ~ Very nice. I used leftover pork in this. Loved the flavor the nutmeg gave to it. Would like to try again with the beef.

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    • on March 24, 2006

      Fantastic meal, I'm not usually big on curry based mmeals but this one went down a treat I loved it and so did all who ate it too. Fantastic!

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    • on February 03, 2006

      Really good. I used leftover boneless pork loin and white rice instead of jasmine, we fried up some corn tortillas, added sour crean, and enjoyed it a lot. Great for using leftover meat.

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    • on March 16, 2005

      This is actually a cape malay dish called briyani...a few more spices are added traditionally and each makers got there own secret ingredients...seafood breyani is especially good!

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    Nutritional Facts for South African Stir Fry

    Serving Size: 1 (233 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 358.4
     
    Calories from Fat 172
    48%
    Total Fat 19.1 g
    29%
    Saturated Fat 3.1 g
    15%
    Cholesterol 24.6 mg
    8%
    Sodium 27.4 mg
    1%
    Total Carbohydrate 35.3 g
    11%
    Dietary Fiber 2.9 g
    11%
    Sugars 3.6 g
    14%
    Protein 11.4 g
    22%

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