Ladybird
RIV
- Joined
- Aug 13, 2017
- Messages
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Stir frying's a fantastic technique, really easy. And I love noodles (This may be why I am fat).BTW, do any of you make "Asian" stir-fry at home?
If you have not, I must recommend it tremendously. The time spent chopping veggies can be daunting (I'm CHOPPING BROCCOLI!!), but its a great way to create a meal with lots (or all) veggies and little (or no) meat. I have always enjoyed shiitake mushrooms and Chinese eggplant, but only recently hunted down an Asian market to bring those home. In non-Asian markets, shiitakes have stupid prices, but the Asian market often sell them in bulk and the eggplant is surprisingly cheap. BTW, Chinese eggplant isn't the traditional aubergine used in Italian cuisine. It's long with dense meat instead of squat and watery. Goes tremendously well with ginger and garlic.
If I'm cooking a meal for my partner, then I'll probably just get a packet of ready-prepared vegetables, because that works out cheaper for us (We don't eat together often enough that it would be worthwhile buying and preparing vegetables ourselves); brown the meat (Usually chicken), add vegetables, noodles, noodles, sauce, etc. Minimal prep time, easy to cook, tastes great.
If I'm cooking for myself, then I'll probably just chop up a pepper or two, because I am lazy and I really like peppers (When I was growing up, peppers were "exotic"). Add meat, noodles, sauce (Soy, with some sweet chilli or sriracha; but I also really like a spicy mustard and barbecue sauce mix, good for blowing out the sinuses and making sure nobody else steals my food).
There used to be a brilliant mongolian restaurant in Glasgow, and a slightly less-good one in Edinburgh, which I'd make sure my group always went to if we were in town. But they're both closed now.