Tag: stirfry

sprout stirfry!

ingredients for sprout stirfry

Like a lot of people, we found ourselves eating up all sorts of bits and pieces after Christmas. We bought sprouts onnastalk for our festive dinner of roast goose, cooked a load up for the meal and subsequent bubble ‘n’ squeak, and then … forgot all about them. I’d stashed the stalk in the log store, and only remembered it on 8 Jan! But they were fine, bless them. I don’t understand why people don’t like sprouts – they’re only teeny, tiny cabbages, after all. We 💛 ’em.

So, I chopped a red onion, and sliced a fat carrot into thin batons. These, together julienned ginger and garlic, were stirfried together in a hot wok for a few minutes. Then, I sliced/diced the sprouts and added them to the wok for a couple of minutes more, add soya sauce, and a handful of flaked almonds.

Served with egg noodles cooked with a teaspoon of sesame oil in the water. Quick, delicious.


courgette and spring green stir fry

We bought *loads* of veg at the weekend – trying to lose weight and keep carbs under control (yay! 4lbs lost last week!). We also bought some rhubarb – well, you have to when it is local, don’t you?  The threat of a rhubarb crumble (albeit one made with brown flour and porage oats) meant that I wanted something very light for a main course.

Chopped garlic and fresh ginger nice and fine. Cut a courgette into thick matchsticks. Cut an onion in half, and then into thin slices. Very thinly sliced some rather weary spring greens left from last week.

Into a wok with hot groundnut oil went a heaped teaspoon of sesame seeds, the garlic and ginger, and stirred round until cooked. Heaped in the courgette and onion and did the same. Put some noodles on to cook (they only need 3 minutes).

Added the shredded greens to the wok, and stirred about until cooked, then a splash of rice wine, and a dessert spoon of oyster sauce. When the noodles were cooked, I drained them and stirred them into the veg mixtures.

The rhubarb crumble was lovely too 🙂

asparagus and cauliflower stir fry

asparagus and cauliflower stir fry

Trying hard to do different things for lunch at the moment, and here’s today’s effort. In the fridge lurked a smallish bunch of asparagus, and about 1/4 of a small cauliflower.

Pete finely chopped a shallot, some garlic, a red chilli and some ginger, and cut the cauli into little bits, including the stalk. We simmered that for about 4 minutes in boiling water, while I fried the asparagus in some groundnut oil in the wok. Added the spicy bits and fried some more, then fished the cauli out with a slotted spoon and added it to the wok, with a tiny bit of its water, flung in some Tamari, and left it to bubble down.

Quickly cooked some rice noodles, slung them in the wok to mix up, dished into bowls, scoffed. Very nice, and took about 12 minutes start to finish. Those red chillies are damned hot, mind!

veggie stir fry

stir fry ingredientsWe’ve been away camping with a bunch of friends for a few days, so I bought some of those handy little jars of Stuff – garlic, ginger, lemon grass, chili – all ready to be spooned into the wok. So useful, but I always feel guilty! But I brought most of the contents back, and they’ll be used up.

After eating barbecue and so forth for a few days, we just want simple food at the moment; last night was just rice and dhal – one of my favourite Desert Island Meals 🙂

Tonight , I dumped a teaspoon each of garlic and ginger into the wok, together with half a teaspoon of red chilli, in some hot groundnut oil. In went a red pepper and two big mushrooms, chopped.  Cooked that off, added the juice of half a lemon and some sliced pak choi, and a splash of tamari went in at the end.

Simple and fresh and just exactly what we wanted.

courgette stir fry

courgettesOne courgette, cut into batons, and three spring onions, finely sliced. Lots of garlic and ginger, chopped finely. Some dried chilli flakes. Stir fried together, then a slosh of soy, slosh of rice wine.

Eaten with rice, out of bowls (I seem to eat less if it’s in a bowl, lord knows why).

chinese style green beans

Still more green beans to eat …

Topped and tailed them, chopped into 2cm chunks (this is starting to sound like a repeat :).  Simmered for 6/7 minutes.   Drained and rinsed in cold water.

Chopped an onion and some garlic, oh and some fresh ginger.  Heated groundnut oil in the wok, added about a dessertspoon of mustard seeds and waited for them to pop.  Then hurled in onion, garlic and ginger and cooked until soft, splattering self in hot oil in the process.

Added the beans and some five spice powder,  stirred about for a couple of minutes, added a good splash of tamari, cooked for about 2 minutes.

I used too much oil, but it worked really well.  We had it with basmati rice, which had the juice of half a lemon added to it, which is really nice.

And now the green beans are all gone – hurrah!  But another veg box arrives tomorrow …

asparagus egg-fried rice

We had friends over for Eurovision on Saturday – we cooked up an Indian feast: beef in coconut and black masala, split moong dhal, cucumber/carrot/red onion raita.  There was a stack of rice left over, and a bunch of asparagus to eat.

Trimmed the woody bits off the asparagus, cut the stalks into thirds, and blanched for five minutes or so.

Chopped garlic, spring onions, fresh ginger and a red chilli, and stir fried for a minute or so.  Added the asparagus and some soy sauce, and fried for a few more minutes.  Added the cooked rice and stirred it about, then added an egg beaten with a dollop of sesame oil, and stirred *that* around using a chopstick (to distribute the egg).

Absolutely gorgeous – really fresh and light.

Choice of rhubarb crumble and/or chocolate/walnut/coffee cake to follow.  Groan.

thai pork stirfry

pork stirfry

using up: peppers, basil, mushrooms

I bought one of those pots of basil – you know, the ones that last two days then die.  This one is still going strong on the kitchen windowsill several weeks on, but it does look as though it might be starting to flag a bit now.  I love basil – so sweet and peppery at the same time.

I took half a pork fillet out of the freezer (a whole one is a bit much for two of us, so I tend to bifurcate them before freezing).

Slice it thinly across the diagonal.  Also thinly sliced one red pepper, some tired chestnut mushrooms, one shallot.  Put a lemongrass stick, four cloves of garlic and a knob of fresh ginger into the whizzer and whizzed.

Fried the pork in the wok in some groundnut oil, in batches,  and set aside.  Wiped out the wok, heated more oil, and added garlic/ginger/lemongrass, stirred around for a minute or so.  Added mushrooms/shallot/red pepper, stirred around until cooked.  Returned pork to wok, added a good splash of lime juice, ditto fish sauce, and some instant coconut milk (powdered, so you can mix up how much you need – excellent larder standby).  Cooked this through for a couple of minutes to deepen the flavours, then added cooked noodled and a handful of chopped basil.

Ate from bowls.  Followed with mince pies (well, it’s that time of year, isn’t it).

egg fried rice and bits

using up: cold pot roast beef, spring onions, pepper, cucumber, broccoli

I love egg fried rice – we always have it when we have a Chinese takeaway.  Not that we’ve had a Chinese takeaway in years, but we always did.

I don’t know why I’ve never made it before – partly, I guess, because you have to have cold, cooked rice, and I never thought about it in time (like the indian lentil bread I want to make, which needs starting two days before I think “Oh, that’d be nice”). However, last week, I was organised and cooked some rice, and we had egg fried rice with a thai veg curry.  It was lovely, so I resolved to do something more interesting.  And yesterday lunchtime, I cooked some rice!

So – I cut up some (not much) of the leftover pot roast beef into slivers.  Finely chopped three cloves of garlic, and sliced a knob of fresh ginger into julienne strips.  Chopped three spring onions, one red pepper, about a third of a rather tired cucumber.  Beat two eggs in a mug with some sesame oil (about two teaspoonsful, I would say).  While I was doing all this, I steamed a few broccoli florets.

Heated some groundnut oil in the big wok, and put in the garlic, ginger, pepper, spring onions and cucumber.  Stirred round till cooked, added juice of half a lemon, broccoli, cold beef.  Stirred around till they were warmed through.

Poured in egg, and stirred it round with a chopstick – it felt more authentic, somehow. As it started to set, I added the rice, then stirred it all together furiously with a dollop of soy sauce.  It was lovely – we shall have it again!

broccoli and cucumber stir fry

stir fry

using up: broccoli, cucumber

“Stir fried cucumber?” you cry.  Yes indeed – why not?  It’s only a courgette, almost, and stir fries up very well.

Steam or blanch or whatever the broccoli for a few  minutes, then drain.  I kept the water for next week’s soup – I’m like that.  In fact, I used it to make some broccoli/chicken stock with the remains of a chicken breast, but we’ll come to that later.

Mince garlic and ginger, hurl in the wok with some groundnut oil and sesame seeds.  Add sliced red pepper and cucumber, and chopped spring onions, and stir for five minutes or so.  Add broccoli and soy sauce.  Cook a bit more.  Add some cooked noodles, stir together, serve in bowls.