Tag Archives: stirfry

duck surprise*

duck stir fry

using up: very weary flat mushrooms, cold roast duck

It seems daft to tell you how to make a stir fry – you all know how to make a stir fry, surely?!  But they are great ways of Using Things Up, so I do try to write them up.

We bought an organic duck on Sunday at the farm shop at Puxton Park – it could not be described as cheap, and I know that there’s not much eating on a duck, but this one cost thirteen quid, and did us one roast meal, and some scrapeens (Irish word). I’ve boiled up the carcass to make soup, and the cats finished off the very bitty bits, but even so …

Anyway – three large mushrooms sliced, 2/3 courgette, one red pepper, two spring onions, some garlic and ginger, minced up.  All into the wok and stirred about in ground nut oil with some sesame seeds.

Duck added, five spice powder, splash of tamari, some noodles boiled and hurled in, job done – 15 minutes absolute tops, start to finish.  Why don’t people cook?

stir fried broccoli with almonds

broccoli and almonds

Using up: a head of broccoli, and some of a tin of roast salted almonds we found in the depths of the cupboard

Chopped the florets off the broccoli, and then sliced the stalk into rounds about 1/2″ thick.  Blanched for about 4 minutes.

Mince up garlic and ginger, chopped an onion.  Put some groundnut oil in the wok (not too much – I’m trying to cut down on oil and salt and stuff [sob]).  Added a teaspoon or so of sesame seeds when it was hot, then the garlic / ginger / onion.  Stirred them about until they were looking cooked, then added the broccoli and almonds; about 2 tablespoons of almonds, I would guess.  Then added a goodly sloosh of shoyu, and a little water.

Boiled up some egg noodles to go with it – stirred them all round in the wok together before service.  Quick, light, lovely.

duck and pineapple stirfry

No photo, I’m afraid, as the household was a tad fraught last night, due to one thing and another.

I bought a pineapple last week, and Pete brought home a huge bunch of coriander.  We were going to have pork and pineapple, but somehow we ate all the coriander with other things.  Then when I went to get the basil from the fridge for Thursday night’s pasta, I realised that we had enough to open a market stall.

So yesterday morning, I took a duck breast from the freezer ready for a stirfry.  Pete manfully chopped up the pineapple – in fact he cooked the whole thing.

A tip if you’re stir frying duck is to steam it over some boiling water for a few minutes, skin side down.  It causes the fat to crisp up nicely.

He stir fried the duck first, then set it aside; then he fried the usual suspects – green onion, mushrooms, garlic, ginger, added the duck back to the wok, added some pineapple and the remaining basil.  Delicious!

We had the rest of the pineapple for breakfast this morning, combined with some strawberries.

meat free stir fry

veg stirfry

using up: bits and bobs of veg, some rather tired coriander leaves, small chestnut mushrooms and some beansprouts from the veg box

It’s nice – and cheaper – not to eat meat all the time.  And it’s good for you.  This served two of us quite happily.  As always, the secret of a stir fry is the prep .. get everything ready before you start to cook.

One red pepper, de-seeded and cut into strips.  Half a carton of bean sprouts.  A handful of chestnut mushrooms, sliced. One green onion, chopped – green bits set to one side with a chopped red chili and the coriander leaves.  Some cashews from the larder, and lime juice from the bottle in the fridge (I’ve given up with fresh limes, we just don’t use them often enough).  Garlic and ginger, minced.  Some tamari.

Cook some noodles in boiling water – I always put a teaspoon of sesame oil in with them.  While that’s going on, fling everything in the wok (apart from what we set aside – green bit of the onion, red chilli) with a little groundnut oil and stir.  This is going to take about four minutes tops.  Then add lime juice and tamari.

Drain and rinse the noodles and add them to the wok with the coriander, and stir until everything is combined.

Serve in bowls, sprinkling chilli and spring onions over the top for a bit of crunch.

broccoli stirfry

broccoli stir fry

Another of those deceptively simple meals, which take less time than required to phone for a pizza.

Take some (lots?) of broccoli, remove the florets from the stems, and boil/simmer/steam for about seven minutes.  Drain.

Peel and chop some garlic – we like Lots, so we did about four fat cloves; you might not want so much (how odd).

This is important when you’re stir-frying – fetch out everything you might need before you start; it’s a swift process ad things can go pear-shaped before you blink.  So, for this one: tamari, sesame oil, oyster sauce, sesame seeds, the aforementioned broccoli.

And spring onions and red chilli, chopped up.

At some point in these proceedings, you’ll need a pan of boiling water and some noodles too.

Groundnut oil in a wok, heat, add garlic and sesame seeds; stir about a bit.  Add broccoli, pre-steamed.  Stir about some more.  Add a sloosh of oyster sauce, a sloosh of tamari.  Sort noodles – two minutes, how hard can it be?

Serve in bowls, scatter with chilli and spring onions.  If we’re being conservative, this took 25 minutes from starting to denude the broccoli.  Do you really want to buy convenience food?!