Change of pace - going oriental on you with this one!
Feel in the mood for something, sweet/sour/salty/and spicy? Here is my super quick stir fry recipe - I made and had this in under 20 minutes, literally....
Ingredients:
The beauty about this dish is you can throw in any veggie of your choice - I included cabbage, cauliflower, broccoli and onions - Would have LOVED to add mushrooms, but did not have any :-( Red and Yellow bell peppers will go work well too.
2 cloves of garlic
2 tsp of grated ginger
3 tablespoons of Stir Fry Szechwan spicy sauce
12/ teaspoon of Asian spice mix
2 - 3 green chillies
Olive Oil - 2 teaspoons
Preparation:
Shred the cabbage on a cheese grater
Cut broccoli and cauliflower into small florets
Onions chopped finely - TIP: put your onions (I always use red) in the fridge a couple of hours before cutting - You can avoid teary and burning eyes this way.
Grate ginger and use garlic press, if you have one or cut garlic cloves finely
Cut the green chillies down the middle
Add some olive oil to a wok - let it heat up some; then throw in your veggies and let them cook for a couple of minutes or until they are half cooked -
Add the sauce and mix it in and let it cook for a couple more minutes
sprinkle Asian spice mix before removing from flame.
Serve with rice or noodles
Feel in the mood for something, sweet/sour/salty/and spicy? Here is my super quick stir fry recipe - I made and had this in under 20 minutes, literally....
Ingredients:
The beauty about this dish is you can throw in any veggie of your choice - I included cabbage, cauliflower, broccoli and onions - Would have LOVED to add mushrooms, but did not have any :-( Red and Yellow bell peppers will go work well too.
2 cloves of garlic
2 tsp of grated ginger
3 tablespoons of Stir Fry Szechwan spicy sauce
12/ teaspoon of Asian spice mix
2 - 3 green chillies
Olive Oil - 2 teaspoons
Preparation:
Shred the cabbage on a cheese grater
Cut broccoli and cauliflower into small florets
Onions chopped finely - TIP: put your onions (I always use red) in the fridge a couple of hours before cutting - You can avoid teary and burning eyes this way.
Grate ginger and use garlic press, if you have one or cut garlic cloves finely
Cut the green chillies down the middle
Add some olive oil to a wok - let it heat up some; then throw in your veggies and let them cook for a couple of minutes or until they are half cooked -
Add the sauce and mix it in and let it cook for a couple more minutes
sprinkle Asian spice mix before removing from flame.
Serve with rice or noodles
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