RECIPE 12: Final Frame Stir-Fry 🔥Hot Beef and Sausage Stir-Fry
We finish Winter Warmers for Snooker The Book for Recipe 12 with a dish that brings everything together—flavour, simplicity, and just a touch of flair.
This beef and sausage stir-fry, cooked in a new Ken Hom wok, is all about doing the basics right… in the right order.
Tender strips of seasoned meat, rested at the right moment.
Fresh veg—salad, spinach, tomatoes, mushrooms, and a kick of diced chilli—brought to life in a rich teriyaki and sesame sauce.
Then everything tied together at the end for a dish that delivers on every level.
It’s warm, it’s bold, and it’s built for those longer sessions—whether you’re at the table or watching from the sofa.
But more than that, it’s a reminder:
You don’t always need something complicated to get great results.
Get the fundamentals right… and the rest takes care of itself.
A bit like snooker.
Ideal for those really cold nights before going on the table and nailing it…
Whether you’re delivering a title in style, or making a historic break like Ronnie, this one dishes up a treat on a cold night…
This might be the final recipe in the book series…
but there are plenty more where that came from on the website;
Stay hungry. Stay sharp. 🎯
A bold, warming finish to the Winter Warmers series book…
Ingredients (Serves 2–3)
- 200–250g beef (thinly sliced)
- 2–3 sausages (sliced into bite-sized pieces)
- 1 tbsp pork seasoning
- 1 tsp dried coriander (or fresh if preferred)
- 1 tbsp oil (vegetable or sesame)
Vegetables:
- Handful of spinach
- 1–2 tomatoes (chopped)
- 4–5 mushrooms (sliced)
- 1 red chilli (diced)
- Small handful of salad leaves (optional, for texture)
Sauce:
- 3–4 tbsp teriyaki sauce
- 1 tbsp sesame sauce (or sesame oil for a lighter option)
100 QUICK RECIPES FROM KEN HOM
Method
- Season the meat
In a bowl, combine the beef and sausage with the pork seasoning and coriander. Mix well so everything is evenly coated. - Cook the meat first
Heat oil in a Ken Hom wok over a high heat.
Add the meat and cook until browned and just cooked through.
Remove from the wok and set aside to rest. - Stir-fry the vegetables
In the same wok, add a touch more oil if needed.
Toss in the mushrooms, tomatoes, chilli, and spinach. Stir-fry for a few minutes until softened but still vibrant. - Add the sauce
Pour in the teriyaki and sesame sauce. Stir well so the vegetables are coated and the sauce begins to gently bubble. - Bring it all together
Return the rested meat to the wok.
Toss everything together so the flavours combine and the meat is heated through. - Serve immediately
Best enjoyed hot, straight from the wok.
Final Frame Tip 🎯
Cooking the meat first and letting it rest before bringing it back in at the end keeps it tender and full of flavour.
Get the sequence right… and everything else falls into place.
Closing Note
This may be the final recipe in Winter Warmers for Snooker Cookbook…
but it’s only the beginning.
There are plenty more dishes, ideas, and flavours still to come—each one built on the same principle:
Keep it simple. Get the basics right. Enjoy the process.