Monday, July 6, 2009
Ditching The Takeaway - Chinese
Stir-fry has to be the easiest meal on the planet and so quick, you wonder why you ever ordered the greasy, fat, salt and often sugar-laden takeaways you used to.
Taking a couple of steps back however, we need to shop for the right ingredient so they're right there in the pantry when we get cooking.
So, next time your at the supermarket, green grocer, or wherever good veggies are sold, pick up a few stir-fry staples.
If you're vegetarian, grab some tofu or beans for protein, which keeps you feeling full for longer, otherwise any lean meat will do; I prefer chicken, but whatever works for you is good.
The following list of veggies that taste great in a stir-fry is certainly not exhaustive, so feel free to email your suggestions and favourites...
.... snow peas, onion, any kind of thinly sliced cabbage, broccoli, cauliflower, capsicum, chilli, any kind of 'choy', spinach, carrots, green beans, corn (fresh kernels or canned baby corn), water chestnuts, bamboo shoots... anything else I can find in the fridge!
Make sure you slice the ingredients into roughly the same size/width & shape so they cook together. Add leafy greens last so they don't overcook while you're softening things like carrot or broccoli.
Cook the meat first, separately, then remove from the pan, before cooking the veggies.
Add a teaspoon or two of whatever flavour sauce you're using to the meat only; the juices will stay in the pan and coat the veggies.
I tend to use hoisin sauce, as it's a great flavour and a little goes long way; golden syrup/honey & soy are also good combinations, and of course there's chilli.
When the veggies are almost cooked, add the meat back into the pan, mix together and serve!