Читать книгу BOSH! - Henry Firth - Страница 27

Stir-fries are great go-to dishes for any night of the week. Once you’ve mastered a few different recipes you can knock up a tasty, healthy, satisfying meal in minutes, using whatever you’ve got left in the fridge. Become a stir-fry ninja and a world of culinary deliciousness awaits you.

 1.Drop 2 tablespoons oil into a hot wok.

 Coconut oil.

 Olive oil.

 Rapeseed oil.

 Toasted sesame oil.

 Vegetable oil.

 2.Trim and finely chop your aromatics and add them to the pan.

 Garlic.

 Ginger.

 Red chilli.

 Shallots.

 Spring onions.

 3.Trim and finely slice the vegetables and add them to the pan (350g total veggies will serve 4 people).

 Asparagus.

 Baby sweetcorn.

 Beansprouts.

 Broccoli.

 Celery.

 Courgette.

 Mangetout.

 Mushrooms.

 Onion.

 Pak choi.

 Peppers.

 Spinach.

 Sugar snap peas.

 4.Prepare your noodles following the instructions on the packet (they might need cooking before they go into the wok) and fold them into the vegetables (330g noodles will serve 4 people).

 Glass noodles.

 Rice noodles.

 Rice vermicelli.

 Soba noodles.

 Udon noodles.

 Wholewheat noodles.

 5.Drizzle your sauce over the vegetables and stir everything together.

 Basic Stir-fry (see opposite)

 Orange & Ginger (see opposite)

 Black Pepper (see opposite)

 Sweet & Sour (see opposite)

 Hoi Sin.

 Soy.

 Teriyaki.

 6.Season your stir-fry and transfer to plates.

 Lemon.

 Lime.

 Salt.

 7.Finish off your stir-fry with the garnish of your choice.

 Cashews.

 Coriander leaves.

 Hot sauce.

 Peanuts.

 Sesame seeds.

 Spring onions, chopped.