Tag-Archive for » stir fry vegetables «
Goodness I have just realized I have been posting so many Asian recipes lately, I guess I must be in that kind of mood. Either that or after all that food over Christmas and the new year, I’m trying cook lighter meals, I always find Asian if made in a low carb way is so light and you don’t feel so heavy. Helps to shift some of those extra pounds you put on. ( Ha, ha!!!) Well I have made a few other recipes that are not Asian so I guess I need to post some of those too. Although I say if it tastes great who cares how many nights in a row you eat Asian, curries, Beef, Chicken whatever your in the mood for enjoy it.Here is a very easy recipe to make, little effort and not much preparation or cooking time to fuss with. Oh before I post if your looking at the photo and don’t see the sesame seeds on top, stupid me took the photo ate the meal and then saw the seeds still in the pan, I had forgotten to sprinkle over the top. DuhIngredients
Olive oil
4 Lamb fillets
1 Tablespoon toasted sesame seeds
Marinade
2 Teaspoons fresh ginger, grated
4 Cloves garlic, crushed
1/2 Cup Teriyaki sauce
60ml Sweet chilli sauce
60ml Honey
1 Teaspoon sesame oil
2 Tablespoons oyster sauce
Stir-Fry Vegetables
Anything you like, listed below is what I did, but use up your forgotten veg, whatever you have on hand, they don’t call it veg stir-fry for nothing.
Olive oil
2 Carrots, cut into strips
1 Red Pepper, sliced into strips
200g Bean Sprouts
150g Snow pea sprouts
2 Teaspoons soy sauce
Method
1. Combine all marinade ingredients in a large bowl or storage container, add lamb and marinate several hours or overnight.
2. Heat a small amount of olive oil in a pan and cook fillets on each side until desired doneness, basting on each side occasionally.
For the Vegetables
1. Heat some olive oil in a pan or wok, add carrots and red pepper and stir-fry for a few minutes, add soy sauce cook for a further 1-2 minutes, add sprouts and peas and stir-fry until sprouts soften slightly and peas are just tender.
To Serve: Place a mound of vegetables on a plate slice lamb and place on top of veg sprinkle with sesame seeds.
4 Servings
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All photo’s taken by me unless otherwise stated.
Here is a very easy but delicious and healthy salmon recipe. Makes a great mid week meal when you want no fuss and something on the table in 30 Min’s.
Ingredients
4 Salmon fillets
2 Teaspoons fresh ginger, grated
4 Cloves garlic, sliced thinly
1 Cup hoisin sauce (I use blue dragon brand please note: that some brands can be very thick and overpowering so adjust for this, if you can get the blue dragon brand, I would recommend it as it is the best I’ve found out of all the other brands I’ve tried.)
4-5 Green onions, chopped
3 Sprigs fresh parsley
Vegetable Stir Fry
1 small onion, sliced
1 red pepper, sliced thinly
1 large carrot, sliced into strips
100g snow peas
150g bean sprouts
2 tablespoons soy sauce
1 tablespoon sherry
2 tablespoons water
1/2 teaspoon chicken stock, concentrated (powder, cube, paste)
2 teaspoons sugar
Method
1. I like to be able to eat the garlic once fish is cooked. As fish cooking time is short it does not cook. So I lightly fry sliced garlic on both sides to take the bite out of it. I then place it on fish fillets, I allow one garlic clove for each fillet. If you don’t want to eat the garlic and just use for flavour, place sliced garlic directly onto fillets but discard once fish is cooked.
2. Add ginger to fillets about a 1/4 teaspoon each fillet. Pour hoisin sauce over and sprinkle with chopped onions. Place the sprigs of parsley on top.
3. Bake in pre-heated oven for 15-20 Min’s (depending on thickness of fillet, mine were quite thick, but if they are thin it could be as quick as 10 Min’s)cook until fish flakes easily. Discard parsley sprigs
For the stir fry
1. Heat some olive oil in a large fry pan or wok. Add onion and cook until onion softens.
2. Add the carrot, pepper, soy sauce, sherry, water, chicken stock and sugar, stir fry 2-3 Min’s. Add snow peas and sprouts and stir fry until vegetables are just tender.
To serve place fillet on plate drizzle with hoisin sauce from pan and serve with stir fry veg on the side.
The great thing with a stir fry is you can use just about any vegetables you have in your fridge. I have listed the above veg but you can use whatever you want, this just happened to be what I had and wanted to use up.
All photo’s taken by me unless otherwise stated.
