Mushroom And Green Bean Stir Fry

Mushroom And Green Bean Stir Fry

Green beans are such a healthy vegetable, full of iron, magnesium and many other minerals. They are a tasy summer treat as well and are great cooked only for a few minutes or steamed. Here’s a recipe you are going to really like, and it is best with fresh green beans. Don’t use that frozen stuff, I don’t care what they say, you can never beat fresh vegetables regardless of what the food companies will tell you. Do not tail the beans, why should you?? Just cut a millimetre off near the stalk end.

Ingredients

2 teaspoons olive oil 4 cloves of garlic, crushed, peeled and finely sliced 1 large red capsicum (bell pepper) 250 grams mushrooms 200 grams green beans (fresh) 3 teaspoons roasted sesame seeds 1 Tablespoon soya sauce

Method

Top the beans, cut in half diagonally Heat oil in a wok. Add the garlic Add the vegetables Add the sesame seeds Add the soya sauce Stir constantly over heat for about 2 minutes until vegetables are all tender but still crunchy. Serve at once with steamed jasmine rice. Enjoy!

Chinese Style Cabbage

Quinoa Tabouleh

Stir fried dishes have a big advantage in that they are cooked quickly, locking in the nutrients, and the vegetables are only cooked partially, virtually steamed. Out of all the different cooking methods, I find stir-frying to be one of the healthiest and tastiest ways to cook and eat a vegetable dish. You will find this dish, Chinese Style Cabbage, to be both tasty and satisfying when it comes to a quick main meal.

Two Different Cabbages

The two distinctly different cabbages in this dish are normal or regular cabbage, and wombok. Please view the images below to familiarise yourself with these cabbages. Always peel off the outer layers with any cabbage and personally I find a long serrated (a bread knife) to be the best ones to use. Cut the cabbage only moments before you cook it in the wok, that way you will preserve the nutrients. The same counts with all ingredients with your stir-fry dishes. Cut them, place them in small separate bowls and do this moments before you start the dish.

Regular Cabbage
Wombok

Ingredients

2 teaspoons sesame oil 3 cloves of finely cut garlic 1 medium onion, chopped finely 1cm piece (1/2 inch) of fresg ginger root, peeled & chopped finely 2 cups shredded cabbage 1 cup shredded wombok (Chinese cabbage) 1 carrot, sliced thinly into finger lenghts 2 sticks of celery, sliced 4 spring onions, chopped 2 tablespoons soy sauce 2 cups of bean (mung bean) sprouts

Method

Heat the sesame oil in a wok. Add the garlic, onion and ginger. Stir-fry for one minute, then add the remaining vegetables (except the bean sprouts) Stir-fry for a further 1 minute, then add the soy sauce. Stir-fry another 1-2 minutes until vegetables are tender – but still crisp. Add the bean sprouts, toss and quickly serve. Enjoy!

Vegetables And Beef Thai Style

Vegetables And Beef Thai Style

What is there not to love about a good Thai dish, isn’t Thai food just great? The flavors and freshness make it a hard to resist quick meal. This meal takes no more than 20 minutes to make. The trick is in the right preparation of the ingredients. Always select the freshest of vegetables and meats for a dish like this. You will really impress your friends with this recipe, and if you make it just as I suggest, they will think it came straight from the Thai restaurant!

Ingredients

2 teaspoons sesame oil 300gr lean beef, sliced thinly 1 medium carrot, cut into thin strips about 25ml long 100 gr small mushrooms, quartered 3 spring onions, cut into 25ml pieces, diagonally 6 green beans, top and tail then cut pieces diagonally about 25ml long 1 medium onion, peeled and sliced then cut diagonally 2 – 6 cloves of garlic, depending on taste. (I would add 6 – 8 cloves, peeled & thinly sliced) 1/4 cup organic soy sauce 1 teaspoon (or two, depending on sauce) of cornflour. 1/2 cup of water pepper and salt to taste

Method

Marinate the beef first – place beef and finely chopped garlic in a glass bowl. Add 1 – 2 tablespoons of sherry or a fortified wine and the soy sauce. Stir well and leave for an hour or two (or overnight for the absolute best result). Marinating the meat will make it so tender you will wonder why you didn’t marinate meats years ago. Use a steel wok. Always use a wok when you cook a Thai dish, it will taste better I assure you. Start with the onion first, add the sesame oil into the wok and get it hot (until you see smoke), then add the onion. Cook for a few minutes until semi-cooked. Do not overcook! Secondly, add the marinated beef pieces and cook well. Then add the remaining vegetables and stiry fry gently for a few minutes. Add the water (in which you have mixed the cornflour) and leave for a minute or two before you gently turn the meat and vegetable mix through it. Season with pepper and salt to taste. Serve with steamed Thai jasmine rice. Enjoy!

Stir Fry Chicken

Quinoa Tabouleh

Have you tried a chicken stir fry recipe yet? If you haven’t bought one yet, make sure you get a good carbon steel wok, and please keep away from those aluminum or Teflon coated woks. The Asian way of cooking is excellent in terms of flavor, health promoting and being quick to serve. This suits me fine as I don’t have a lot of time in the kitchen with four hungry kids to feed!

Here is a dish I make regularly at home, and there are literally countless variations on the following recipe. It is really up to you what ingredients you use, but I prefer to use chicken and really fresh vegetables and shun frozen vegetables. Our favourite rice to serve with this dish is jasmine rice from Thailand. It is fragrant, soft and moist and accompanies this dish perfectly. Serve with a nice tamari or chili sauce, and really nice to top with either roasted cashew nuts (only a few) or gomashio.

Ingredients

500 gr meat of choice (chicken, pork, beef, etc). I like to use chicken for this dish. 6 cloves of garlic, peeled and finely sliced 1 medium onion, halved and then cut in fine slices 1 medium carrot, halved and cut in fine strips 2 spring onions – cut into 10 – 12 ml lengths 1 small bok choy or other Asian green 1 Tablespoon cashew nuts (lightly roasted previously) 2 Tablespoons sesame oil Some Tamari or soy sauce or sweet chili sauce

Method

Place the oil in the seasoned wok and get it HOT Add the meat and spread it out over the wok, don’t stir it too much When cooked, add the onion & carrot and cook 2 minutes Add the bok choy, spring onion and garlic and cook 2 – 3 minutes Add the sauce to taste Top with roasted cashews Serve on Thai jasmine rice Enjoy!
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