I usually cook when I’m getting hungry and this means that once it’s cooked, it’s eaten pretty quickly….. so apols in advance for no photo….. I only thought about photographing it half way through eating it, by which stage, it wasn’t very photogenic!
This is my basic stir fry recipe and there are lots of adaptations you can make to it, which I’ll go through after the basic run through. It’s totally delicious:
Ingredients (to serve two people with good appetites):
- Veg – tonight we had 3 bok choi and 1/2 an onion (sliced)
- 2 whole star anise
- 1 – 2 cloves of garlic, crushed
- 1cm (1/2 inch) of fresh ginger (must be fresh) finely chopped
- A couple of small fresh red chillis (finely chopped (I wear my washing up gloves for this, I once took a shower after chopping a chilli and had a nasty accident!), or half a teaspoon of chilli flakes
- a cup of boiling water
- Some coconut cream (Pataks do a packet which contains 4 sachets of 50g each and I used one of those)
- 2 tablespoons of dry sherry
- 1 teaspoon brown sugar
- Protein – we are mostly veggie so tonight I used quorn bits, you could use tofu, tempeh, chicken or beef
- Oil (ideally a bit of sunflower and a bit of sesame, but just sunflower will do)
Put your rice on and then fry up your onion in some oil.
Meanwhile put the quorn, boiling water chilli, garlic, ginger, sugar and sherry in a saucepan and bring to the boil.
While the sauce is boiling, gradually add your veg to the frying onion… try to work out which takes the most cooking and add them first (so, carrots first, then celery, cabbage, spinach etc). When the rice is nearly cooked add the coconut to the saucepan and melt it into the sauce, then tip the sauce into the veg. Serve on top of the now cooked rice. Et Voila!
- You can add peanut butter instead of the coconut cream. If you do this, check whether your peanut butter contains sugar, and if it does, leave out the sugar.
- You can use any veg you like. I tend to use carrots, cabbage, broccoli, mange tout, baby corn, spinach, any leafy greens.
- For the protein I sometimes substitute cashew nuts for the quorn – I toast them in the oven for a few minutes on a baking tray and then serve up the stir fried veg with the cashews sprinkled on top. If you eat meat then cook it with chopped chicken – fry the chicken in with the veg (don’t cook it in the sauce).
- For me the sherry and the star anise are absolutely key to the success of this kind of stir fry, but obviously, vary the amounts of garlic and chilli to your own taste.
Enjoy, and if you like this you might also like my recipe for veggie tagine.