Vegetable Stir-Fry

 Pretty straightforward and tasty dish. Everything diced and sliced apart from the bean sprouts and the red chillies. Cook for five minutes at a high heat. 

Chicken, Egg Noodles and Beansprouts

 Fresh egg noodles bought from Aldi, along with a large bag of beansprouts. 

The chicken was cooked first at a medium heat in some rapeseed oil, along with the spring onions and diced chestnut mushrooms. Then a large handful of beansprouts was added to the pan at a high heat. Once they looked done I added  the egg noodles (which I'd soaked in a pasta bowl with boiling water while the beansprouts were cooking), and turned the heat down to medium again. Constantly stir, otherwise the noodles will stick.

Add chilli and garlic and soy sauce according to taste.

Chilli Stir-Fry, with Peppers, Bean Sprouts and Cabbage

Chilli Stir-Fry, with pickled chillies (Aleyna brand), bean sprouts, purple and green cabbage, diced carrot, and slices of orange pepper. Cooked in sunflower oil at a high heat for three or four minutes, and then the heat was turned right down. Stirred more or less continuously for another four minutes. Decanted onto a plate with a spiral of dark soy sauce. Delicious!

Silverside Beef Stir Fry

Made with trimmings of silverside beef, sourced from Aldi, and a stir-fry mixture of bean sprouts, carrot, white onion, three fresh green finger chillies (topped and diced), plus green and white cabbage.

The beef came from the freezer, so was allowed to thaw for several hours. the pieces were fried in sunflower oil at a medium heat until they began to brown a little (about five or six minutes), stirring occasionally in the wok.

Then the vegetables were added, and the heat turned up to high for two minutes. Stirred together more or less continuously for six minutes or so, after turning down the heat (judge readiness by eye).

Served on a spiral of dark soy sauce. Excellent dish!

Cabbage, Beansprouts and Green Bean StirFry

Made with julienned red onion, two colours of cabbage, sliced carrot, diced green beans, beansprouts, curried rice boiled with turmeric (drained), and a whole red red chilli.

Stir-fried for ten minutes altogether in some sunflower oil, first at a high heat, and then turned down to a low to medium heat.

Served on a spiral of dark soy sauce.

Pepper and Bean Sprout Stir-Fry

Beansprouts, red, yellow orange and green pepper, carrot, purple or red onion, dark cabbage, white cabbage, red chilli, garlic, stir-fried in sunflower or groundnut oil.

The peppers were added to the wok first, at a high heat for two minutes, then the heat was turned down low and the rest of the vegetables were added. Stir-fried for four minutes, and allowed to rest for a further minute before serving.

Served on a spiral of dark soy sauce. Also good when served with a red chilli sauce.

Chestnut Mushroom Stir Fry

Mushrooms cut into eight pieces, and fried in a little butter in a small pan. The stir fry vegetables include two kinds of cabbage, carrot strips, bean sprouts, diced onion, plus three red chillies and a crushed clove of garlic. Cooked in a wok with a little sunflower oil for five minutes at a medium heat, stirring every thirty seconds. 

Served on a bed of dark soy sauce. Ten minutes preparation, hot and delicious!

Rice Noodles, with vegetables, chilli and garlic

A pack of vegetables for stir-fry from the co-op, including bean sprouts, cabbage (different varieties), red onion, and carrot. Which I augmented with spring onion. Cooked in peanut oil, with continuous stirring.

I added finely diced garlic, and deseeded green chilli, also finely diced.

The rice noodles (from Sainsbury's) were blanched in boiling water for two minutes, before being drained, and added to the stir-fry in the last two minutes.

Cooked for about ten minutes overall at a reduced heat. Dressed in dark soy sauce on the plate. A fabulous dish!

Mushroom and Cabbage Stir-Fry, with Chilli Chicken

Mushroom and cabbage stir-fry ingredients from the local Co-op, and onion and bean sprouts. Stir fried-for seven minutes at a medium heat (I have an efficient cooker hood, but I still try to avoid cooking at very high temperatures). The stir-fry was decanted to a plate heated in the oven.

The chopped roast chicken was prepared in a separate small pan, with chicken stock, deseeded and diced red chilli, plus a quarter spoonful of powdered ginger (fresh is better if you have a root in your fridge). Simmered under glass for ten minutes until most of the chilli salsa has been reduced.

Serve on top of the stir-fry and drizzle with some dark soy sauce and some white pepper.

Singapore Fried Noodle with Chicken

Stir-Fried vegetables and chicken pieces, with fantastic Singapore noodles from Sainsbury's.

The vegetables were stir-fried first in a little sunflower oil, at a high heat initially, but reduced a minute or so after the vegetables were added to the wok (I use an electric cooker, and the hobs take a while to cool down). The vegetables included mushroom slices, bamboo shoots, bean sprouts, green cabbage, onion, and red chilli (deseeded).

I added the chicken pieces, which had been marinaded and pre-cooked in chicken stock with ginger. The stir-fry was on the hob altogether for seven minutes.

The vegetables and chicken pieces were then decanted to a pre-heated serving plate, and the wok was now used to fry the noodles. I added sunflower oil to the wok and cooked the noodles for two minutes at a medium heat, stirring frequently to prevent sticking (the noodles came vacuum-packed, and ready to cook).

Once ready, the noodles were added to the serving plate, and the vegetables and chicken were mixed through. The dish was drizzled with soy sauce. Delicious!

Chicken Stir-fry with an Oyster and Spring Onion Sauce

This is a variation of the chicken stir-fry I had yesterday, with additional spring onion.

A basic mix of stir-fry vegetables from the local co-op - bean sprouts, red and yellow pepper, two colours of cabbage, red onion, and sliced carrot. Supplemented by a handful of unsalted cashew nuts, some bamboo shoots, and a little sliced water chestnut. Stir-fried in a wok for around seven minutes, starting at a high heat, and a middling heat for the rest of the time. Stir frequently. Watch its progress carefully, and judge readiness by eye.

I heated the roast chicken pieces (diced chicken breast), two diced spring onions,  and the cashews in a high sided pot at a high heat,  along with a drizzle of sunflower oil. Stirred for a couple of minutes until the chicken and the cashews began to brown, then the heat was turned down substantially.

I added the Oyster and Spring Onion Sauce (ready made and sourced from Aldi) to the pot and stirred the ingredients thoroughly together. Simmered under a glass lid for five minutes, stirring occasionally.

There is no garlic or chilli in this stir-fry. Why buy a deliciously flavoured sauce only to risk wrecking the result with additional strong flavours?

Decant the vegetables to a serving plate. Add the chicken pieces with the sauce, cashews and spring onion on top of the stir fry, and serve. Fifteen minutes from start to finish, if you are used to using two cooking vessels simultaneously. And delicious!

Chicken and Cashew Stir-Fry

A basic mix of stir-fry vegetables from the local co-op - bean sprouts, red and yellow pepper, two colours of cabbage, red onion, and sliced carrot. Supplemented by a diced breast of roast chicken, and a handful of unsalted cashew nuts (cheaper in Asda than in Sainsbury's).

I heated the roast chicken pieces in a wok at a high heat, with some garlic and three green finger chillies, toppedl along with a drizzle of sunflower oil. Stirred for a couple of minutes, then the heat was turned down substantially. I added the cashew nuts, and half of the bag of vegetables. Another light drizzle of sunflower oil, and cooked at the lower heat for another seven or eight minutes (judge by eye is always the golden rule with a stir-fry).

Served on a spiral of dark soy sauce. Hot and delicious!

Pork, Mushroom and Chilli Stir-Fry

 Diced pork steak stir-fried in sunflower oil, with a deseeded chopped scotch bonnet chilli pepper. With bean sprouts, mushrooms, white and green cabbage, carrot, and crushed garlic.

Scotch bonnet chillies are about as hot as they come, so the diced pieces were added to the pork stir-fry. The pork was cooked for twenty to twenty five minutes at a medium heat.

The beansprouts were blanched for three minutes in boiling water before being added to a wok with a drizzle of sunflower oil. Then the other ingredients were added. Cooked at a medium to high heat until the mushrooms, white and green cabbage, and carrot strips begin to soften.

Decant the vegetables to a serving plate on a spiral of dark soy sauce, and pick out the pork pieces from the cooking pan, discarding the remains of the chilli as far as possible.

A very hot dish, but delicious!

Chicken and Bean Sprout Stir-Fry

Bargain price bean sprouts, Savoy cabbage and chicken thighs from Sainsbury's yesterday, hence this dish.

The chicken thighs were cooked in the middle shelf of the oven for forty five minutes at 190 deg C in an open roasting tray. Turned once. Allowed to cool a little before cutting the meat into strips.

The vegetables were chopped while the chicken thighs were cooking.Three leaves of cabbage, one small leek, cut lengthways and then diced, one half yellow pepper.

Added were four finger chillies, topped, a few grammes of chopped root ginger, and two cloves of garlic.

Stir-fried at a high heat in some sunflower oil. I added some Thai red chilli sauce and the chicken pieces, I turned the heat down after four minutes. After another minute on an electric hob, I turned the heat off altogether. I continued to stir.

Serve on a spiral of dark soy sauce. Drizzle a little more over the dish. A fabulous meal!

Stir-Fry with Beef Strips in a Garlic and Black Bean Sauce

Beef strips fried in a little sunflower oil. Allow to cool, and then marinade in a garlic and black bean sauce. Store for a day or two in the fridge, after thoroughly coating the beef with the sauce.

Wrap the beef strips in an aluminium foil parcel and place in a roasting tray. Preheat the oven to 190 deg. C., and cook for thirty minutes.

The stir-fry of bean sprouts, sliced mushrooms, cabbage, green finger chillies, red onion, and coriander, was cooked at a high-heat in a wok for the first two minutes, and then at a low heat under glass for another five minutes or so, to ensure thorough heating.

Decant the vegetable stir-fry to a plate, and top with the strips of marinaded beef. Serve with freshly ground black pepper.

Fried Chicken Stir Fry

 Chicken breast chopped and fried at a medium heat in sunflower oil the previous day.

The vegetable stir-fry comprised red pepper, yellow pepper, red onion, bean sprouts, two varieties of green cabbage, chopped carrot, sweetcorn.

Add the vegetables to a wok with sunflower oil at a high heat, and stir for a couple of minutes. Then turn down the heat and add the chicken pieces. Stir together for another couple of minutes.

Continue the cooking under glass for another three or four minutes in order to ensure thorough heating.

Decant the stir-fry onto a plate with a spiral of dark soy sauce, and a dusting of white pepper.

Beef in a Garlic and Black Bean Sauce, with Cashews

Beef from a topside joint, cut into strips and marinaded for several hours in the garlic and black bean sauce. The beef strips were put under the grill until hot. Watch the roasting tray carefully! Turn the strips once or twice.

The stirfry vegetables came from the Co-op, but were augmented with the red pepper, garlic, red chilli, and the cashew nuts. Cook rapidly at a high heat in sunflower oil for three minutes, and turn the heat right down if you are using an electic hob with some latency. Splash with a little rice wine.

Add the beef strips to the stirfry and cook at a medium heat for another three minutes or so. And serve.

Chicken in Five Spice Sauce, with Mushroom and Cabbage Stir Fry

 Made with a bag of prepared vegetables from the local Co-op, which included, bean sprouts, chopped mushroom, chopped red onion, two different types of cabbage. Stir-fried in oil from a jar of grilled peppers. The five spice sauce was made with red pepper, yellow pepper, onion, tomato puree or passata, a teaspoonful of coriander, half a teaspoonful of  coriander leaf, a dash of rice wine, some more of the oil from the jar of grilled peppers, powdered chilli, three cloves of garlic, and a teaspoonful of five spice powder. Add water and simmer for at least fifteen minutes. Turn down the heat.

 The raw chicken was cut into strips and stir-fried in hot sunflower oil until the pieces begin to turn golden brown. Once the strips are ready, add the five spice sauce, and stir in thoroughly. Simmer for another twenty minutes or so.

Cook the stir-fry last of all, at a high heat initially, and then turn down the heat. Stir frequently for about seven minutes before serving with a spiral of dark soy sauce, and dusting of either black or Szechuan pepper. Hot and delicious!

Pork and Pepper Stir-Fry

A pork stir fry with two different kinds of cabbage, bean sprouts, red and
yellow peppers, chestnut mushrooms, red onion, carrot, bamboo shoots, finger chillies, garlic, root ginger.

The whole dish was cooked in the same wok, so I started with the pork. I cut into strips two raw pork loin steaks, after removing the surrounding fat. The strips were put into the wok when the sunflower oil was hot, and stir fried for ten minutes, with the heat turned right down to the lowest. After that I turned up the heat again, and added chopped peppers, 3 chopped finger chillies, bamboo shoots, chopped mushroom, garlic, and root ginger strips. Cooked for three minutes stirring almost constantly.

Finally I added the cabbage, bean sprouts, red onion, and some carrot pieces, and stir-fried for a further 3 minutes at a medium heat.

Served on a spiral of dark soy sauce.

Sweet and Sour Roast Pork Stir-fry

A bag of stir-fry vegetables from the Co-op, including two kinds of cabbage (one of them being cavolo cabbage), bean sprouts, carrot, red onion, red pepper, yellow pepper, and water chestnuts, to which I added garlic and four green finger chillies, cooked in sunflower oil. You could add bamboo shoots and mushrooms if you have them to hand.

Cooked for five minutes in a wok, from a high heat, which was gradually reduced, to avoid burning the vegetables.

The roast pork was cooked the day before, and was cut into strips. Added to a small lidded pan with a sweet and sour sauce (bought from Aldi. I've described how to make this sauce elsewhere on the blog). Cooked slowly for fifteen minutes to ensure thorough heating of the pork.

Added together on the plate, along with some dark soy sauce drizzled over the top, and freshly ground black pepper.