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Crocodile stir-fry served with rice and vegetables.
Wok-seared crocodile strips with crisp peppers and onions

Szechuan-style crocodile stir-fry

Author: Flavelo
Recipes Main Courses Quick Meals
Stir-frying is the art of using the wok. The goal is 'Wok Hei', or the 'Breath of the Wok': that distinctive, slightly smoky flavour derived from sugars and oils caramelising in seconds at extremely high heat. Crocodile meat is excellent for this technique because it cooks quickly, and its neutral taste absorbs the soy and oyster sauce marinade beautifully.
🕒 Prep Time 20 mins
🍳 Cook Time 10 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 400 kcal
🌍 Cuisine Asian (Chinese)

Ingredients

Equipment Needed

  • Wok or large frying pan
  • Small bowls for prep

Allergen Information

⚠️ Soya
⚠️ Molluscs (Oyster sauce)
⚠️ Sesame
⚠️ Cereals containing gluten (Soy sauce)

Instructions

1 ✓

Cut the meat into thin strips, season with salt and pepper, and toss in the cornflour.

Tip: The starch layer protects the meat from drying out and creates a crisp coating (velveting technique).
2 ✓

Mix the 'sauce' in a small bowl: soy sauce, oyster sauce, water, sesame oil.

Tip: There is no time to measure at the wok, everything must be to hand.
3 ✓

Slice the vegetables (peppers, onion) into strips, finely chop the ginger and garlic.

Tip: Uniform chopping ensures even cooking.
4 ✓

Heat the cooking oil in the wok until smoking. Toss in the meat and stir-fry for 2-3 minutes until golden brown. Remove.

Tip: If space in the wok is limited, fry in two batches so the oil doesn't cool down.
5 ✓

Replenish oil if needed, and throw the vegetables, ginger, and garlic into the wok. Stir-fry for 2 minutes.

Tip: Keep them crunchy (al dente)!
6 ✓

Pour over the prepared sauce, let it bubble and thicken (approx. 30 seconds).

Tip: The starch washing off the meat will thicken the sauce.
7 ✓

Return the meat, toss together to coat in the sauce.

Tip: Just warm it through, do not cook further.
8 ✓

Sprinkle with sliced spring onions and serve.

Tip: Serve immediately while hot and crisp.

Recipe FAQ

Why is the meat chewy?
You cooked it too long or the pan wasn't hot enough, so it steamed in its own juices. Stir-fry is all about speed and heat!

Ingredients

  • 500 g Crocodile meat
  • 2 whole Peppers (Bell peppers)
  • 1 whole Onion
  • 3 cloves Garlic
  • 1 tsp Fresh ginger
  • 3 tbsp Soy sauce
  • 2 tbsp Oyster sauce
  • 1 tbsp Sesame oil
  • 1 tbsp Cornflour
  • 100 ml Water
  • 1 tsp Salt
  • 1 tsp Ground black pepper
  • 3 stalks Spring onions
  • 2 tbsp Cooking oil (high smoke point)