super cookingQuick

jules clancy For my adorable nieces Madeleine, Jemima & Bridgette with love xx

© Jules Clancy 2012 This ebook is copyright. Apart from any fair dealing for the purpose of private study, research, criticism or review, as permitted under the Copyright Act, no part of this ebook may be reproduced by any process without written permission. Enquiries should be addressed to the author.

All rights reserved.  contents

§ introduction § recipe index § other super quick favourites § the number 1 quick ‘cooking’ technique § 3 types of ingredients you should NEVER use in kettle cooking § 8 tips for the perfect stir fry in minutes § the top 3 kitchen time savers § kettle cooking recipes § assembling recipes § stir fry recipes § about the author

§ interactive index - click on the item to be taken to that page  introduction We all have evenings when we get home from work tired & starving. On days like that is can be tempting to pick up the phone and dial a pizza. Or just give in and have cereal for dinner, again.

But the thing is, delicious healthy meals need not take a lot of time or effort. In fact they can be much quicker and easier than you think.

All you need are a few tasty recipes in your repetoire that can be made in a flash. And without requiring too much thought. Think of them as your 'super quick savuoiurs'.

My super-quick favourites tend to fall into three different categories. Stir frys. Un- cooking or meals that just need 'assembling' and my latest super quick favourites: kettle meals.

This class is designed to add a few life-saving, effortless but most importantly fresh and delicious recipes into your repertoire.

Enjoy! Jules x

»video  recipe index

’uncooking’ (assembly) recipes § asian ‘slaw with BBQ chicken § broccoli & feta § tuna & spinach salad § chickpea & goats salad

kettle cooking recipes § spiced couscous with broccoli § easy japanese kettle soup § curried mushroom noodles

stir fry recipes § summer chicken stir fry § winter veg stir fry § ginger beef stir fry

§ interactive index - click on the item to be taken to that page  other super quick favourites

soup recipes stir fry recipes § thai chicken soup with lime § veggie sang choi bau § fiery tomato & couscous soup § black pepper cauliflower uncooking recipes § green bean stir fry § proscuitto & white bean salad § chicken & broccoli stir fry § green goddess salad § cashew nut & chicken stir fry § pea & lentil salad § chicken & basil stir fry § thai inspired beef salad § beef & black bean stir fry § brown tabbouleh § beef & broccoli stir fry § triple 'c' salad

When it comes to getting food on the table in record time, there is one ‘cooking’ technique that is head and shoulders in front of the rest. And what is this magical technique?

I call it ‘un-cooking’ but some people also think of it as ‘assembling’. the number 1 Basically, it’s where you don’t use any heat to prepare your meal. Rather you just combine your ingredients as they are.

Ever made a sandwich or tossed your own salad? Yes? Then you’re quick ‘cooking’ already all over this technique. technique 3 tips for mastering the art of ’uncooking’ 1. remember to use it! It can be easy to overlook this simple meal preparation technique when you’re in a hurry. Make sure you don’t! If you think a salad or a sandwich doesn’t feel special or substantial enough for dinner, think again.

2. use the best quality ingredients It’s never a good idea to use second rate ingredients if you can avoid it. But especially so when you’re ‘un-cooking’.

With this simplest of techniques, your ingredients are either going to make or break the dish.

3. don’t be afraid to use convenience foods Just because we aren’t applying heat ourselves for this technique, doesn’t mean we must stick to cold food.

Grab a hot BBQ chicken from your local takeaway. Or a BBQ duck from your favourite Chinese. Or even some tandoori lamb cutlets from your local Indian. Then serve them with your own ‘uncooking’ salad creation and you’ll have a healthy, delicious and hot meal in a flash. Kettle cooking, is a relatively new technique in our house.

Basically it involves pouring boiling water over food in a small container, covering and standing for a few minutes. Then digging in.

3 types of It’s quick. It’s super easy to clean up after. Just your eating container and utensils. And it’s delicious. ingredients you 3 types of ingredients you should NEVER use in kettle cooking

A good rule of thumb is to only use ingredients you’d be happy to eat should never use raw….

1. Raw meat & poultry The heat is sufficient to warm things up but not enough to kill harmful in ‘kettle cooking’ bacteria in raw chicken or pork. Fish that you’d be happy to eat raw can be used. But make sure it’s super fresh.

2. Uncooked pasta, legumes & grains A no brainer really. If something normally takes hours or even 10 minutes of simmering to render it edible, it’s not going to be done in the few minutes you have for kettle cooking.

3. Uncooked starchy veg Potatoes, sweet potato, parsnip, pumpkin, turnips and swedes all require much more heat energy than that supplied by rapidly cooling boiling water. Of course precooked veg will be delicious. which foods work well in ’kettle cooking’?

Basically anything that doesn’t require much heat to cook it. 3 types of I like to use a combination of the following: 1. a mix of fresh veg, chopped finely so they heat up quicker.

2. something more substantial like chickpeas, couscous, canned ingredients you lentils or noodles, cooked chicken, canned tuna, salami or chorizo.

3. seasonings for the ‘soup’. is a fav. You could also try spices, bullion powder, stock cubes, curry powder, curry pastes, miso, should never use , tomato paste, . in ‘kettle cooking’ don’t have a kettle? You don’t actually need a kettle as such. It’s just about having a source of boiling water.

[continued] This could be boiling a pot on the stove.

One of those continuous hot water thingys you often get in offices. Or even filling a thermos with hot water to take with you. (Wish I’d thought of that the bitter Winter I spent pruning vines in the Barossa Valley) The Chinese know a thing or two about getting food on the table ASAP. The whole art of stir frying is a case in point.

It wasn’t until recently that I decided to master the art of stir frying, and 8 tips for I’m really kicking myself that I didn’t get into stir frys sooner. Here are 8 tips to make sure you’re turning the perfect out delicious stir frys in no time: 1. Prepare your ingredients first One the cooking starts your attention should be on the wok. So make sure you prep in advance. I’ve learned the hard way that you can’t stir fry chop that bunch of bok choy and stir the beef at the same time.

2. Chop longer cooking veg into smaller pieces No brainer really, smaller pieces cook quicker. With taking a few extra in minutes seconds with your knife to save time in the wok.

3. Use a thin, carbon steel wok Woks are one of the few times when cheapest is best when it comes to cooking equipment. Thin carbon steel heats up super fast and transfers the heat quickly to your food. 4. Use the hottest heat source you can Gas is best because it’s fast and super hot. If you’re stuck with an electric stove, consider investing in a portable butane burner for cooking your stir frys.

8 tips for No prizes for guessing that the hotter your heat, the quicker your food cooks.

5. Focus on the stirring the perfect stir fry When it’s time to cook. Keep the food moving around the pan to ensure everything cooks as quickly and evenly as possible.

6. Don’t over-crowd your wok in minutes Excess food in the wok slows down your cooking time. And in the case of meat and chicken, increases the likelihood of toughness. Best to err on the safe side and cook in smaller batches.

[continued] 7. Keep the seasoning simple Most times a simple splash of soy sauce is all you need. And is much quicker than reaching for multiple different seasonings.

8. Skip the rice Cooking rice takes a good 15 to 20 minutes. I used to avoid stir frys because I didn’t want to deal with the whole rice cooking thing.

Once I realised that a simple stir fry can be a delicious and satisfying meal on its own, stir frying became a far more attractive cooking method. In the Solve Your Dinner Dilemma class, we went into great detail covering different ‘time tricks’ to make you faster in the kitchen. If you’d like to read all the details, I’ve popped links to the articles from Solve Your Dinner Dilemma below.

the top 3 But for our super quick cooking class, I thought I’d be super quick and just point you to the top 3 things that will save you the most time in the kitchen.

kitchen 1. Focus The easiest way to waste time and take ages is if you’re trying to do lots of things at the one time. Nine times out of ten, multitasking slows time savers you down when it comes to cooking. So even if you’re feeling tired, try and set aside 10 minutes or so to focus on what you’re making. I guarantee it will make the biggest difference to your meal preparation times.

2. Keep it simple. The easiest way for a meal to take longer is if you add in more dishes or elements than you really need. Ever since I started focusing on 5 ingredients recipes, I’ve constantly been surprising myself just how delicious simple food can take.

I’ve also embraced the brutal reality that adding ‘more’ usually doesn’t result in ‘better’.

For example, if you’re worried that your meal doesn’t have enough greens? Try serving on a bed of baby spinach rather than going through the whole process of making a side salad.

Or worried that it’s not going to be filling enough? Pop some bread and butter on the table instead of creating another side dish. 3. Practice Like any physical skill, the more you cook, the quicker you’ll become.

But it also helps if you’re mindful of the time it takes you to do things. the top 3 And practice ways to improve your speed. When I was writing the book 5 ingredients 10 minutes, I noticed I became much quicker in the kitchen because I was constantly timing kitchen how long it took me to make different dishes. further reading: time savers Planning time tricks Preparation time tricks [continued] Technique time tricks  kettle cooking recipes spiced couscous & broccoli spiced broccoli Couscous is brilliant for fast easy meals. And couscous it's perfect for 'kettle cooking' because all you need is some boiling water and a little time. Feel free to play around with the accompaniments.

spiced couscous & broccoli serves 1

1/2 head broccoli 50g-75g (1/4 - 1/3 cup) couscous 1 teaspoon cumin seeds 1/2 teaspoon chilli flakes or powder, optional handful almonds 1. Pop your kettle on to boil.

2. Chop broccoli into tiny trees about the size of a grape & place in a heatproof container.

3. Add couscous, cumin and chilli. Drizzle with . Season.

4. Cover with boiling water. Top with a lid or foil. Stand for about 5 minutes.

5. Top with almonds & fluff couscous with your fork. »video spiced couscous & broccoli ... leftover potential? problem solving guide Will keep in the fridge for a week or so. Warm up in the microwave too watery - next time use a smaller container. For now, you could or in a small saucepan on the stove top. drain off some of the water.

variations for fun couscous sticking together - make sure you don't forget to be gluten-free - replace the couscous with 1/2 can chickpeas or generous with the olive oil and fluff the couscous with a fork before lentils. Or use a few handfuls of pre cooked quinoa. eating.

different veg - replace the broccoli with frozen peas or finely too bland - season with a little more salt & pepper. sliced fresh veg. Snow peas, sugarsnap peas, celery & carrots are all good. serving suggestions Great as a super quick lunch or dinner on its own. Or use as a side different spices - replace the cumin and chilli with curry powder dish to roast or BBQ chicken. or garam marsala for a more indian vibe.

tomato & basil - replace the broccoli with halved cherry tomatoes and serve topped with a handful of torn fresh basil leaves.

nut-free - just skip the almonds or replace them with a few tablespoons finely chopped red onion added at the same time as the broccoli.

higher protein - add in a handful of torn cooked chicken breast or a drained can of tuna.

richer - add in a generous knob of butter as well as or instead of the olive oil. easy japanese kettle soup If you haven't ever used dashi, an instant Japanese fish stock, I highly recommend giving it a go. You may need to go to an Asian grocery store to find it but it will keep in the pantry for years.

If that seems like too much trouble, just use a good quality chicken or vegetable stock or bullion easy japanese kettle soup powder. easy japanese kettle soup serves 1

large handful frozen peas 100g (3.5oz) tofu 1 heaped teaspoon dashi powder or stock 2 teaspoons soy sauce 1 sheet nori, broken, optional 1. Pop your kettle on to boil.

2. Place peas in a heat proof container and cover with boiling water. Stand.

3. Slice tofu finely and tear nori, if using, into small squares.

4. Drain peas and add tofu, dashi, and soy to the pot. Cover with fresh boiling water.

5. Stand for a minute before serving with the nori sheets, if using on top. »video easy japanese kettle soup ... leftover potential? problem solving guide Will keep in the fridge for a week or so. Warm up in the microwave too watery - next time use a smaller container. For now, you could or in a small saucepan on the stove top. The nori will go really top up the flavourings with a little more soy and dashi powder. soggy so best to add at the last minute. can't find nori?- just skip it. Or replace with a tablespoon of variations for fun chopped chives or finely sliced green onion (scallion). soy-free / carnivore - replace the tofu with a handful or shredded cooked chicken. and replace the soy with bragg's liquid too bland - season with a little more soy sauce or salt. aminos or just use salt to season. not filling enough - up the tofu and/or the peas. Or see the different veg - replace the peas with a large handful of baby suggestion for 'more substantial'. spinach or finely sliced broccoli.

fish-free / no dashi? - replace the dashi with vegetable stock serving suggestions (bullion) powder or use a tablespoon of white miso paste instead. Great as a super quick lunch or dinner on its own.

more substantial - increase the amount of tofu OR add in a handful of fresh udon noodles instead. mushroom curry noodles There are many different noodle types that lend themselves well to 'kettle cooking'. Look for 'fresh' noodles or dried super fine noodles. Things like dried rice vermicelli or cellophane noodles work well. Ramen (2 minute noodles) are another great inexpensive option. mushroom curry noodles serves 1

large handful noodles (see note above) 2-3 mushrooms, finely sliced 1-2 teaspoons curry powder 1-2 teaspoons grated fresh ginger natural yoghurt, to serve 1. Pop your kettle on to boil.

2. Place the noodles in a heat proof container and cover with boiling water. Stand.

3. Slice mushrooms finely. mushroom noodles 4. Drain noodles. Add mushrooms, curry powder, ginger and curry a little salt. Cover with fresh boiling water. 5. Stand for 3-5 minute before serving with yoghurt on the side. »video mushroom curry noodles ... leftover potential? problem solving guide Will keep in the fridge for a week or so but the noodles will continue too watery - next time use a smaller container. For now, you could to soak up the liquid and their texture will change. Warm up in the top up the flavourings with a little more curry powder and ginger. And microwave or in a small saucepan on the stove top. Best if the be generous with the seasonings. yoghurt is added at the last minute. variations for fun can't find noodles?- replace them with cooked, drained pasta carnivore - add in a handful of cooked chicken or some salami too bland - season with a little more salt or try some vegetable or either instead of or as well as the mushrooms. chicken stock powder (bullion powder) or instant dashi.

fungi-free - replace the mushies with other veg such as snow can't fit noodles in your container? - soak them first in boiling peas, frozen peas, broccoli, cauliflower, carrots or baby spinach. water to soften and drain before attempting to add to your container.

gluten-free - use GF noodles such as rice noodles or cellophane noodles too crunchy / not cooked - next time try a different, (mung bean noodles). quicker-cooking type of noodle. For now, either allow to stand for longer, or drain and top with fresh boiling water and add more of the grain-free - replace the noodles with canned chickpeas or lentils. curry powder and ginger.

vegan / dairy-free - serve with coconut cream or coocnut not spicy enough - serve with some chilli oil or dried chilli flakes so yoghurt instead of the yoghurt. you can adjust the chilli heat level to suit your taste.

more substantial - add in some protein in the form of tofu, serving suggestions cooked chicken or a boiled egg. Great as a super quick lunch or dinner on its own.

creamy - add in a few tablespoons of powdered coconut milk or regular powdered milk with the curry powder.  un-cooking recipes asian 'slaw with chicken Commercial BBQ chicken can be a brilliant solution for a quick meal. All it takes is to pull together a quick salad on the side for something healthy and delicious rather.

This Asian inspired slaw ticks all the boxes. It's quick, fresh, crunchy and packed with zesty flavour from the lime & soy dressing.

asian with chicken 'slaw asian 'slaw serves 2

2 tablespoons lime juice 1 tablespoon soy sauce 1/4 cabbage, shredded on a mandoline 1 carrot, grated 1/2 BBQ chook, to serve 1. Combine lime juice, soy & 2 tablespoons extra virgin olive oil in a medium bowl. Taste. Season.

2. Toss carrot and cabbage in the dressing.

3. Serve salad with chicken chopped into quarters.

»video asian slaw ... leftover potential? problem solving guide Will keep in the fridge for a week or so but the texture will lose its too dry - splash in some more lime juice and oil to make the dressing crunch. I actually like it after a few days when it's a little soggy. If go further. Next time use a smaller cabbage or make a larger batch of you're a crunchy-salad-only type of person, best to eat it fresh, dressing.

variations for fun can't find BBQ chicken?- roast your own. 1 hour in the oven at carnivore - feel free to shred the chicken into bight sized pieces 200C (400F) usually does the trick. and toss it through your salad. too bland - season with a little more salt or soy or try upping the vegetarian / vegan - serve the slaw as part of an asian meal lime. Adding in the zest from the lime will also help. OR replace the chicken with a few generous handfuls of roasted cashew nuts and shaved coconut flakes. not spicy enough - serve with some chilli oil or dried chilli flakes so you can adjust the chilli heat level to suit your taste. italian 'slaw - replace the lime juice with sherry and serve sprinkled very generously with finely grated parmesan cheese. serving suggestions Great as a super quick lunch or dinner on its own. Also great for herby - serve sprinkled with fresh herbs such as coriander picnics. Just wait until you're ready to serve before tossing the (cilantro), parsley, mint or basil. cabbage and carrot in the dressing.

duck - serve with a BBQ Chinese duck instead of the chicken.

soy-free - skip the soy and season with salt or instead. OR try braggs liquid aminos.

different cabbage - pretty much all cabbage works here. Try Chinese or savouy or even a red cabbage. Tiny brussels spouts in season would also be delish. broccoli & feta salad Raw broccoli are very popular around here. At least once a week or so, some sort of raw broccoli dish turns up for lunch.

If you do prefer your broccoli cooked, however, this salad is just as delicious with steamed broccoli.

broccoli salad & feta broccoli & feta salad serves 2

1 tablespoon seeded 1 tablespoon rice wine vinegar 1 head broccoli 100g (3.5oz) feta handful pine nuts 1. Combine mustard, vinegar and 2 tablespoons extra virgin olive oil in a medium bowl. Taste. Season.

2. Finely slice the broccoli stems and chop the florettes into tiny bight sized trees. Toss in the dressing.

3. Crumble feta and sprinkle over the salad with the pinenuts.

»video broccoli & feta salad ... leftover potential? problem solving guide Will keep in the fridge for a week or so. Actually one of those rare too dry - splash in some more oil and vinegar. salads that will keep pretty well for a few days. So a good make- ahead salad. can't find rice wine vinegar?- replace with lemon juice, white wine vinegar or sherry vinegar. variations for fun too bland - season with a little more salt. carnivore - replace the feta with a few handfuls of fried crispy bacon. difficult to eat - it's important to chop the broccoli finely as large chunks of broccoli can be tough on the jaws. vegan - replace the feta with an avocado, flesh scooped into chunks. serving suggestions Great as a super quick lunch or dinner on its own. Also great for nut-free - replace the pine nuts with sesame seeds or finely diced picnics. Also works as a side salad to roast or BBQ chicken or pork. red capsicum (bell pepper) or red onion.

herby - serve sprinkled with fresh herbs such as coriander (cilantro), parsley, mint or basil.

more substantial - increase the amount of feta and/or toss in a drained can of chickpeas or white beans. tuna & spinach salad It may not be very glamorous but canned tuna is one of my favourite things to eat. I just adored it tossed in with some fresh leaves as a super quick lunch. tuna salad If canned tuna isn't your thing, you can fancy up & spinach this recipe with smoked salmon or trout or even canned salmon. tuna & spinach salad serves 1

1 teaspoon soy sauce 1 teaspoon sherry vinegar 2 handfuls baby spinach leaves 1 can tuna in oil (200g / 7oz), drained

1. Combine soy, vinegar and 3 teaspoons extra virgin olive oil in a medium bowl. Taste. Season.

2. Toss baby spinach leaves in the dressing.

3. Top with chunks of tuna.

»video tuna & spinach salad ... leftover potential? problem solving guide Like most salads this is best when fresh. It will keep for a week in too dry - splash in some more oil and vinegar. the fridge, but the leaves will be all wilted - not necessarily a bad thing as I discovered the other day. can't find sherry vinegar?- replace with lemon juice, white wine vinegar or rice wine vinegar. variations for fun too bland - season with a little more salt. carnivore - replace the tuna with BBQ chicken or rare roast beef from the deli. serving suggestions Great as a super quick lunch or dinner on its own. vegetarian / vegan - replace the tuna with an avocado, flesh scooped into chunks. Serve with a wedge of lemon for extra kick.

different leaves - replace the spinach with other leaves such as watercress, mixed leaves, cos (romaine) or whatever else you happen to have on hand.

other fish - pretty much any canned fish will work here. Sardines, salmon, even smoked mussels or oysters if you're into them.

wintery - wilt the spinach in a pan or use kale instead. Serve with the dressing and tuna sprinkled over.

plus veg - you can beef this up with whatever salad veg you feel like . Diced tomato, grated carrot, shaved cabbage, grated zucchini (courgettes) - the only limit is your imagination! chickpea & goats cheese salad Chickpeas are easily one of my favourite foods. chickpea salad Apart from their wonderful flavour, I just love & goats cheese that the canned version tends to taste better than when I make the effort to cook them from scratch. A true food for the people!

chickpea & goats cheese salad serves 2

1 tablespoon lemon juice 1 can chickpeas (400g / 14oz), drained large handful flat leaf parsley 100g (3.5oz) goats cheese handful raw almonds

1. Combine lemon and 3 teaspoons extra virgin olive oil in a medium bowl. Taste. Season.

2. Toss chickpeas in the dressing.

3. Coarsley chop the parsley and toss into the salad.

4. Scatter over crumbled cheese and almonds.

»video chickpea & goats cheese salad ... leftover potential? problem solving guide Keeps well in the fridge for a week or so. The parsley will wilt a little too dry - splash in some more oil and lemon. and the almonds will lose their crunch, so best if you can add them at the last minute. prefer to cook your own chickpeas? - Soak overnight and then drain and simmer until chickpeas are tender. Anywhere from 45mins to variations for fun 2 hours. You'll need 250g (1/2lb) cooked chickpeas for the salad. carnivore - skip the goats cheese and serve as a side salad to grilled beef or lamb. too bland - season with a little more salt. vegan / dairy-free - replace the goats cheese with an avocado, serving suggestions flesh scooped into chunks. Serve with a wedge of lemon for extra Great as a super quick lunch or dinner on its own. Also lovely as a side kick. salad with roast or BBQ lamb, chicken or beef.

different leaves - replace the parsley with a few handfuls of washed salad leaves.

higher protein / dairy-free - replace the goats cheese with a few finely chopped hard boiled eggs.

warm salad - heat chickpeas in a frying pan before tossing in the dressing.

different legumes - replace the chickpeas with pretty much any other canned bean or lentil.

nut-free - replace the almonds with finely diced celery for a brilliant nut-free crunch.  stir fry recipes summer chicken stir fry This recipe was inspired by Allison who requested something to do with zucchini to help with her zucchini glut.

We're using ground (minced) chicken because it save the chopping step and cooks much faster than larger slices of chicken. But feel free to use breasts or thighs if you prefer. summer chicken stir fry serves 2

400g (14oz) minced (ground) chicken 2 medium zucchini, sliced into rounds 2-3 tablespoons soy sauce large handful basil leaves handful almonds or cashews

1. Heat a wok on a fierce heat. summer stir fry 2. Add a little oil and stir fry the chicken until no longer pink. chicken Place in a clean bowl.

3. Add a little more oil and stir fry the zucchini for a few minutes or until just starting to soften.

4. Return the chicken to the pan and season with soy. Stir fry until chicken is hot.

5. Remove from heat and sprinkle over basil & nuts. »video summer chicken stir fry... leftover potential? problem solving guide Keeps well in the fridge for a week or so. But the flavours and too dry - splash in some more oil. textures are best when its hot from the wok, variations for fun don't own a wok? - Stir fry in your largest fry pan or skillet. beef - replace the chicken with ground (minced) beef. too bland - season with a little more soy. And make sure you're using best quality free range chicken. vegan / vegetarian - replace the chicken with crumbled tofu or setian. chicken tough - two possible causes. Either the chicken is over cooked or the heat wasn't high enough so the chicken 'stewed' rather different herbs - replace the basil with mint or coriander than being quickly stir fried. If you think your wok isn't hot enough, (cilantro). best to cook the chicken in batches.

different veg - replace the zucchini with pretty much any veg that serving suggestions will cook in a short time. Asian greens like bok choy are great or try Great as a super quick dinner on its own. Or serve with steamed or carrots, snow peas, or sugar snap peas. cauliflower rice.

soy-free - replace the soy sauce with braggs liquid aminos or fish sauce or . winter veg stir fry The real driving force behind giving this dish its Wintery vibe is the Chinese 5-spice. Its a blend winter stir fry of, you guessed it, 5 spices including cinnamon, veg star anise, cloves, fennel & black pepper. If you can't find it, try making your own by combining equal parts of the above spices. Or just use twice as much black pepper as cinnamon to make a simpler version. winter veg stir fry serves 2

1-2 carrots cut into thin batons 1/4 white or chinese cabbage, sliced into ribbons 300g (10oz) firm tofu. sliced 1 teaspoon Chinese 5 spice 2-3 tablespoons soy sauce

1. Heat a wok on a fierce heat.

2. Add a little oil and stir fry the carrots until browned,

3. Add the cabbage and stir fry for a few minutes or until just starting to soften.

4. Add the tofu and stir fry for another few minutes or until tofu is hot.

5. Stir in 5 spice and season with a generous splash of soy.. »video winter veg stir fry... leftover potential? problem solving guide Keeps well in the fridge for a week or so. But the flavours and too dry - splash in some more oil. textures are best when its hot from the wok, variations for fun don't own a wok? - Stir fry in your largest fry pan or skillet. carnivore - replace the tofu with finely sliced chicken thighs or too bland - season with a little more soy. steak. Stir fry the meat until just cooked and then remove to a clean bowl. Continue as per the recipe. veg too crunchy - pop them back in and cook for a little longer. YOu want the cabbage to wilt down and have a texture similar to herby - serve sprinkled with flat leaf parsley or mint leaves. noodles or al dente pasta.

hot! - add a few finely sliced red chillis with the tofu. burning - sounds like you're not stirring fast enough. It's all about keeping the food moving around the wok as quickly as possible. different veg - brussels sprouts are lovely cooked like this. Also consider other root veg such as parsnips, turnip or swede serving suggestions (rutabaga). Tougher root veg may need to be simmered before stir Great as a super quick dinner on its own. Or serve with steamed or frying. cauliflower rice. You could also toss in some fresh singapore or other egg noodles with the tofu. soy-free - replace the soy sauce with braggs liquid aminos or fish sauce or oyster sauce. And replace the tofu with chicken, beef or pork. Or replace with a very large handful of roasted cashews or almonds. ginger beef stir fry The older I get the more I find myself loving ginger in both sweet and savoury dishes. Many stir fry recipes star off with the 'holy trinity' of ginger, garlic and chilli. I prefer to focus on one element at a time.

But feel free to use all three seasonings if you ginger beef stir fry like. ginger beef stir fry serves 2

300g (10oz) steak, trimmed & finely sliced 2-3 tablespoons ginger, chopped into matchsticks 4-5 green onions (scallions), sliced 1 bunch bok choy, sliced crosswise , to serve 1. Heat a wok on a fierce heat.

2. Add a little oil and stir fry the beef & ginger until no longer pink. Remove from the heat and place in a clean bowl.

3. Add the green onion and bok choy and stir fry until the bok choy is starting to wilt - a few minutes.

4. Return the ginger and beef to the pan. Stir fry for another few seconds or until the beef is hot.

5. Remove from the heat. Season with salt & pepper and drizzle with sesame oil. »video ginger beef stir fry... leftover potential? problem solving guide Keeps well in the fridge for a week or so. But the flavours and too dry - splash in some more oil. textures are best when its hot from the wok, variations for fun don't own a wok? - Stir fry in your largest fry pan or skillet. vegan / vegetarian - replace the beef with sliced tofu or setian. too bland - season with a little more soy.

herby - serve sprinkled with flat leaf parsley or mint leaves. beef tough - Either the beef is over cooked or the heat wasn't high enough. The quality of your steak will aso have an impact on hot! - add a few finely sliced red chillis with the ginger. toughness as will the way you slice it. Finely cutting across the grain or muscle fibres will tenderise the meat. different veg - brussels sprouts are lovely cooked like this. Also consider other root veg such as parsnips, turnip or swede bok choy too crunchy - pop it back in and cook for a little longer. (rutabaga). Tougher root veg may need to be simmered before stir YOu want the bok choy to wilt down and have a texture similar to frying. noodles or al dente pasta.

sesame-free - season with soy sauce instead of the salt and burning - sounds like you're not stirring fast enough. It's all about sesame oil. keeping the food moving around the wok as quickly as possible.

don't have sesame oil - use sesame seeds instead. Or use a serving suggestions handful or roasted nuts such as cashews to deliver the nuttiness Great as a super quick dinner on its own. Or serve with steamed or needed to balance the ginger heat. cauliflower rice. You could also toss in some fresh singapore or other egg noodles once the bok choy is cooked. more substantial - increase the amount of beef or serve with rice or noodles. The author of this e-cookbook is Jules Clancy. about I’m a qualified Food Scientist, and the creator of the simple food blog Stonesoup and the Stonesoup Virtual Cookery School. the author I’ve been writing my blog since 2005 because I believe that the ability to cook simple, healthy, delicious food is a basic skill, like reading, that everyone should and can have.

When I’m not cooking, writing about food or taking photographs [of food], I can be found indulging my passions for long boozy lunches, travel, running, cookbooks, growing my own veggies, cheese, red shoes and Irishmen, [OK one Irishman in particular].

You can contact me at: [email protected]