I love making stirfrys. I find them, quick, easy and delicious. I bought a wok years back now and during the warmer months love spending sometime thinking about which veggies I want to have and what sauce combination. The last few I have made, I have also added some cooked quinoa, I think this really adds texture and bulks the meal up a bit especially if I am not planning on using rice to serve it with. Another great thing I find is that it freezes very well.This means I can make a dish on the weekend, portion it out into meals and then freeze so that for week nights when I get home and go to yoga I can have dinner ready for me when I get back at the touch of a button. Sometimes I will put some vermicelli noodles with the dish or rice, or just greens depending on what I am feeling like at the time. Whilst I am not opposed to a frozen meal as we all know time is sometimes against us, I would much prefer it to be something I have cooked than someone else’s cooking (knowing exactly what is in it).
My advice to anyone cooking a stir-fry is to prep everything before cooking. That way the actual cook time will be super fast and you won’t have to adjust the heat too much during the process. Sometimes I use a wok, other times I use a frypan on the stove, both work well. The benefit of the wok is that all of the ingredients will cook quickly to a uniform consistency, whereas if you use a frypan, you have to allow for a less even heat, which can make different veggies cook at different speeds (a problem you don’t have with the wok). But then I guess the downside to the wok is extra cupboard space, bench space and can’t go through the dishwasher (I’m not a fan of cleaning up, never have been and never will, give me a dishwasher everyday and I will do my best to stock it to the top, shoving everything I can into it). I make no apologies for this, we are all good at some things, bad at others, cleaning in the kitchen is not my strong point or my forte (nor is carving poultry, but I persist regardless, hoping one day I will get there).
What you will see for this dish is that I got everything and I mean everything ready that I knew I would need. This is the best process for quick and easy cooking. You don’t want to have to stand at the cupboard and bob up and down whilst looking for the salt whilst the garlic is burning the pot till it is black (the dishwasher doesn’t get that kindof mess off things be warned!).
There is a restaurant I love going to called Mongolian BBQ. It is not fancy, but it serves amazing food. You get to have lots of veggies, thinly sliced meat, lots of Asian flavours in the sauces and best thing is that they cook it for you whilst you watch. You literally fill your bowl with everything you think you can eat, put all of the sauces in and hand it over, one of my all time favourite dining experiences. I think because it reminds me of the time I lived in Japan where we would often have Korean BBQ for dinner or on the weekends, I reminisce. Anyhoo, here is my Honey Soy Garlic Stir fry receipe, enjoy!
Prep time: 20 minutes
Cook time: 10 minutes
Honey Soy Garlic Stir-fry ingredients
1 tablespoon peanut oil
1 tablespoon garlic, minced
1 tablespoon ginger, minced
500 grams pork and veal mince
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon honey
1 tablespoon sesame seeds, toasted
salt and pepper to season
2 cups peas, thawed
2 red capsicums, thinly sliced
½ bunch shallots, chopped
2 cups mushrooms, sliced
1 cup quinoa, cooked
4 bunches vermicelli noodles
Honey Soy Garlic Stir-fry method
- Cook the quinoa to begin with. Take ½ cup of the dry grain and boil on the stove top in one cup of water, until the liquid is absorbed, then set aside.
- Start by turning the wok up to cooking heat (medium to high setting) and add the oil
- Follow this with the garlic and ginger, then add the mince to the wok, then season this with salt and pepper
- Cook the meat thoroughly, ensure there are no clumps and no pink bits visible
- Add the peas, mushrooms, soy, hoisin, and stir continuously
- Add the capsicum, quinoa, honey, sesame seeds and shallots, stir to combine, then turn wok off
- Put 4 bunches of vermicelli noodles into a heat proof bowl and cover with boiling water, leave for 2 minutes, stirring with a fork to separate the noodles
- Serve with fresh spinach leaves, vermicelli and crushed peanuts
*Tricolour or white quinoa, either will do, whatever you have on hand.
*Toast the sesame seeds in the microwave before starting to cook, start with a minute and work up till nicely brown to ensure you don’t overcook ie don’t start with 3 minutes and then smell that you have burnt them and then realise you should have started with a lower time. I have done this many a time and learnt from these experiences not to overcook my nuts.
*There is a video of how to make this stir-fry on my instagram feed, you can get to it by clicking on one of the images to the right of this page in the insta gallery.
Eat your heart out xx
P.S If you have questions about any of the recipes on my blog, I would love to hear from you, please fill in the form below and I will get back to you.