Supposedly when it comes to food, sometimes I can get a bit carried away and lost with the details. Truthfully, I have had many a lazy day (my bestie can vouch for me since I live with her) and it’s these days I crave something quick and easy (if I do decide to cook at all LOL). A student like myself is the epitome of the perfect lazy cook. Come round our apartment on any day of the week and you may just end up being served baked beans with pasta. (Just to say, it tastes far better than it sounds, trust me!).
Before I put you off completely, here’s a dish that should be on every student’s wishlist:
We all need a couple good stir-fry recipes we can fall back on when we’ve had a long day at work and/or uni or want to put something together for hungry little ones (or big ones).
What’s not to like about such a versatile dish, that saves on the washing and can be quite inexpensive to put together?
Here’s a few tips I think would be quite helpful and then try out the recipe below:
- Get a wok if you can (it is certainly not necessary but it is very ideal). If you are not able to then a flat pan made of iron is your best substitute because iron is better at evenly distributing the heat.
- Heat the pan, then the oil and then the ingredients chosen should follow. You do this to make sure the pan and the oil are hot enough because the aim is to saute everything quickly. NB: peanut oil is the best for this reason.
- Prepare the ingredients prior to cooking making sure they are thinly sliced or finely diced and relatively the same size so that they take similar times to cook.
- The proteins can be cooked, removed and then re-added at the end in order to keep them tender. (The same could be said for the garlic, onions and ginger as they are easy to burn and will affect the flavour of the dish).
- KEEP STIRRING!!! Try to avoid things sticking.
- Cook the noodles or rice in advance.
- Aim to produce a dish that engages all your senses. Is there enough colour? Does the oil sound hot enough?
- Garnish with things such as peanuts, cashews and spring onions for added texture.
Possibly one of my easiest recipes so far…
Ingredients (serves approx. 6)
400g dry egg noodles, medium
600g salmon fillets, frozen
250g prawns, frozen
2 red sweet peppers, thinly sliced
3 spring onions, thinly sliced
2 medium carrots, thinly sliced
1-2 tsp red chilli flakes (add more if you want it spicier)
1 inch fresh ginger, grated
1 tbsp lemon juice
3 garlic cloves, diced
1 tsp honey
Dark soy sauce
Sweet chilli sauce
Salt (if desired)
1-2 tbsp peanut (or sunflower oil)
The egg noodles must be prepared prior and just involves following the packet instructions.
The same can be said for the frozen salmon which should take 20 minutes at most when oven baked. Whilst they are cooking all you have to do is brush one side of the salmon with this mixture after the first 10 minutes (equal parts of sweet chilli sauce, Worcestershire sauce and dark soy sauce as well as the amount of salt desired). Then turn over and repeat after a further 5 minutes. Finish off under the grill for about 2-3 minutes (at 180 degrees Celsius) to make the skin slightly crispy and golden.
Heat the oil in a wok (or large flat saucepan) at a medium heat.
Stir in the sweet pepper and carrots until tender.
Add the ginger, spring onions and garlic and fry for 1 minute.
Add the red chilli flakes, lemon, honey, 1-2 tbsp sweet chilli and 1-2 tbsp soy sauce.
Add the prawns until the turn pink followed by the egg noodles.
Stir for an additional 1-2 minutes until everything is equally distributed.
Garnish with coriander leaves, cashews and spring onions then serve!
Until next time…
Thanks for reading 🙂