Saturday, 28 March 2009

stir-fry

all you need for a quick lunchtime stir-fry:

clockwise from top left: finely chopped lemon grass (3 stalks, inner leaves only), a handful of fresh coriander, 1 sliced red pepper, chard, sliced coins of ginger from a thumb-sized piece, 1 chopped clove of garlic, 1/2 chopped red chilli, mushrooms.

also, some leftover roast chicken and fish sauce. the only thing that's missing from the picture is half a lime.

in a wok stir fry the lemon grass, chilli, garlic and ginger on medium heat. after a couple of minutes, transfer into a bowl but try and keep as much oil in the pan as possible. add the chard stalks, the mushrooms and the peppers and fry till soft - high heat and moving the vegetables around works well. you can, of course, use other vegetables, in which case first add to the pan those that need longer cooking. when done, return the chilli, ginger, etc to the pan, squeeze over half a lime, put in a couple of glugs of fish sauce and chuck in the coriander. fry for another minute or two and serve.

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