Go-to stir fry
For me right now, simple = the best, and the only choice for family meals. With no time to find inspiration, this is what I threw in the wok based on what I had on hand – broccoli, peppers, carrots (julienned, thanks to my lovely cooking course! and my sous-chef :)) garlic, ginger and red onion. Later I threw in some grilled tofu for a little extra protein. Served with brown rice and hummus on the side (forgot to take a picture! Sigh.) I pre-steamed the broccoli and carrots to make them a little softer which worked well. Kids were happy and mommy (and her sous-chef) didn’t have to work too hard in the kitchen 🙂 Success!
I learned tonight how to ‘sweat’ garlic — i.e. how to fry it at low heat so the flavour is released but the taste and colour stay intact. Turns out this takes some patience!!! I got it right on the third try. I must get over my habit of cranking up the heat to speed up the process and get to the action (there might be a philosophical life lesson I need to learn too somewhere in there!)
- Whatever veggies you have in your fridge – for me: broccoli, carrots (julienned), peppers (wedges), broccoli (florets), red onion (wedges), minced garlic and ginger
- Garnish with chopped coriander or parsley
- Sweat your garlic (see above – and get ready to have some patience), add the ginger and onion. Soften. Grill the tofu.
- At the same time, steam (or blanch) broccoli and carrots for about 5 min. Broccoli should turn bright green!
- Combine all ingredients in the wok/ pan and fry in a bit of oil (and a bit of water if you need it) for around 10 min.
- Serve with rice, hummus and chopped coriander or parsley.