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Wednesday, July 18, 2012

Basic stir-fry

It's been killer-hot for a while now, so we've got a little tired of only eating bread and salad and have been running through our repertoire of quick-hob-cook, simple dinners.  I used to do quick stir-fries like this often, don't know why I stopped, they're good:

(for 2 people)

2 portions of noodles or rice (any kind will do: have done with udon noodles or sorghum noodles recently - for a real quick-cook obviously noodles are quicker than rice)
1 1/2 tbsp veg oil plus 1/2 tbsp sesame oil
2 cloves garlic, finely chopped
1 in piece of ginger, peeled and finely chopped
sesame seeds
firm tofu, ~1 cm dice
1 onion, finely sliced (or 3 spring onions, roughly chopped)
some combination of peppers, mushrooms, carrot, courgette, all finely sliced into matchsticks or so
spinach / chard, roughly chopped
beansprouts
fresh coriander, roughly chopped
soy sauce
sweet chilli sauce
lime juice

Really, anything goes on this one - all it takes is veggies and a pan.  First, get the rice or noodles cooking - keep an eye on them and drain when done - do this in parallel to prepping and cooking the veg.

Heat the oils together over a med-high heat, then add the garlic and ginger.  Stir fry a few minutes then add the onion and any harder veg like carrots; also add the sesame seeds.  Fry a few more min then add softer veg like courgette, pepper or mushrooms; also add tofu.  Next add the green stuff that cooks really quick - beansprouts, spinach, chard and stir fry for a few more minutes.  At the last moment you can stir fry in an egg if you like: clear a space in the pan and break the egg into it, then move the egg around against the hot pan as it cooks to break it up and mix it into the veg.  Turn off the heat and add the coriander, soy sauce, sweet chilli sauce and lime juice to taste (more can be added at the table).

Either serve the stir fry over the rice / noodles or mix the rice/noodles into the stir fry in the pan and re heat a little.
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