A massive ridge of high pressure sits west of Ireland, keeping the Atlantic lows at bay and making the weather feel very Springlike. Skylarks are singing in the fields behind our house, and the first 2 snowdrops have opened their heads today.
I walk to Dingwall this morning, sourcing heart shaped cake tins for a dessert I've been dreaming about the past few nights. It's a 6 mile round trip and by the time I get home I'm really hungry.
I decide to re-create the stir fry I made last weekend and it tasted just as good so I thought I should share the recipe here. You can add other veg if you have it in the fridge, e.g. baby corn, beansprouts, carrots etc just cut them all so they take about the same length of time to fry.
Here is the recipe for the stir fry :
Asian Spiced Stir Fry Veg with Buckwheat Noodles (Serves 2)
Ingredients:
1 tbsp coconut oil
2cm ginger, finely chopped
1 red chilli, deseeded and sliced
1 tsp garlic infused olive oil
2 spring onions, green parts only, sliced
1 courgette, halved and thinly sliced
1 red pepper, thinly sliced
1 carrot, cut into thin batons
4 brussel sprouts, thinly sliced
A handful of brocolli florets, sliced
1 small tin of sliced waterchestnuts
A handful of coriander leaves, chopped
1 tsp peanut butter
2 tsp tamari
1 tsp maple syrup
To serve:
Buckwheat or brown rice noodles
Chopped coriander
Method:
Firstly prepare all the veg
Put the ginger, chilli and spring onion greens into a wok with the coconut oil and garlic infused oil and fry for a couple of minutes, stirring so it doesn't burn
Put the noodles on to boil. They take 5 - 6 minutes and will cook at the same time as the veg is frying
Add all the veg to the wok and fry for about 10 minutes til the veg begin to soften, stirring regularly to mix it all through.
Add the coriander, tamari, peanut butter and maple syrup and stir through, frying for another couple of minutes til the nut butter is melted and all the veg is coated
Drain the noodles and serve in bowls with the veg on top, sprinkled with some chopped coriander
