My favourite stir fry
Stir fries are one of my staples. Often with tofu and vegies du jour. Too often with noodles. Brown rice when I am virtuous. But this is my all time favourite.
Stir fried prawns and vegetables with Vietnamese mint and rice noodles
Vegetables – whatever takes your fancy, but it’s always good to include at least 1 or 2 Asian greens. Julienne, slice or dice into small pieces, to reduce cooking time.
This one included: carrots, broccoli, pak choi, spring onions and green beans.
Protein – prawns shelled, and de-veined, depending on your budget about 6 large or 8 small per person. You could of course use tofu. I believe some people even include meat!
Flavours – garlic crushed or finely chopped (as much as you can stand – this was 2 large elephant cloves, chopped fresh chilli or some Chinese chilli oil, fresh Vietnamese mint and/or coriander, fish sauce.
Oil – I use raw sesame oil.
Carbs – rice noodles really make this dish. I alternate between thin and thicker noodles. Soak or cook as directed and leave soaking in cold water. Shake dry before adding to the wok as moisture turns frying into steaming.
Method:
The trick to cooking a good stir fry is a hot wok and lots of oil. I was restrained on the oil this time, but sadly more does taste better. Fast and furious use of a wok shovel is also advantageous.
Place about 2 tablespoons of oil in the hot wok, if using large prawns toss in wok with a little of the garlic for about 1 minute, til half cooked. Remove.
Start frying the most dense vegetables. Splash in more oil as required. Gradually add the other vegetables, garlic and chilli.
When these are cooked but still crispy it is time to add the semi-cooked prawns (or raw if small), fry for about a minute then add the soaked or cooked rice noodles, herbs and fish sauce. The amount of fish sauce is anywhere between 2-4 tsp per person depending on how salty you like it. But be warned – you can always add more, but can’t subtract if you overdo it!
Voila – a fabulous noodle dish made in a flash.
Stir fried prawns and vegetables with Vietnamese mint and rice noodles
Vegetables – whatever takes your fancy, but it’s always good to include at least 1 or 2 Asian greens. Julienne, slice or dice into small pieces, to reduce cooking time.
This one included: carrots, broccoli, pak choi, spring onions and green beans.
Protein – prawns shelled, and de-veined, depending on your budget about 6 large or 8 small per person. You could of course use tofu. I believe some people even include meat!
Flavours – garlic crushed or finely chopped (as much as you can stand – this was 2 large elephant cloves, chopped fresh chilli or some Chinese chilli oil, fresh Vietnamese mint and/or coriander, fish sauce.
Oil – I use raw sesame oil.
Carbs – rice noodles really make this dish. I alternate between thin and thicker noodles. Soak or cook as directed and leave soaking in cold water. Shake dry before adding to the wok as moisture turns frying into steaming.
Method:
The trick to cooking a good stir fry is a hot wok and lots of oil. I was restrained on the oil this time, but sadly more does taste better. Fast and furious use of a wok shovel is also advantageous.
Place about 2 tablespoons of oil in the hot wok, if using large prawns toss in wok with a little of the garlic for about 1 minute, til half cooked. Remove.
Start frying the most dense vegetables. Splash in more oil as required. Gradually add the other vegetables, garlic and chilli.
When these are cooked but still crispy it is time to add the semi-cooked prawns (or raw if small), fry for about a minute then add the soaked or cooked rice noodles, herbs and fish sauce. The amount of fish sauce is anywhere between 2-4 tsp per person depending on how salty you like it. But be warned – you can always add more, but can’t subtract if you overdo it!
Voila – a fabulous noodle dish made in a flash.
Labels: dairy-free, gluten-free, photos, recipes, seafood
posted by GS at 4:52 pm
1 Comments:
I love a good stir-fry, this one looks tasty. I am printing out to try at home and impress my Chef housemate.
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