Well, we certainly have been eating our vegetables this week! Last night I made a very green stir fry. I started with tofu, chilli, and ginger; then I added choy sum, zucchini, and broccolini. I added a “honey and coriander” sauce packet from Coles and splashed on some soy sauce as well. We had it over rice with fresh coriander on top.
The previous night, Snookums made us Beef Wellington using the mushrooms and some excellent paté with a beautiful Scotch fillet. We had zucchini and sweet potato mash on the side. That means our “To Use Up” list is down to: red cabbage, pumpkin, beetroot, fennel, sweet corn, rhubarb, capsicum, onions, and potatoes. (The pumpkin, beetroot, and fennel are currently roasting in the oven for dinner tonight.) By George, I think we’ve just about done it!
Edited to add: I can’t believe I forgot to mention the amazing Resurrection of the Oven! Last night I turned the dials just to see what would happen, and lo and behold the damn thing started working! I don’t think it was a timer issue, as we’d flipped the circuit breaker several times. Now we’re wondering whether something inside overheated. But at any rate, hooray! Oven!
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2 responses to “Very Green Stir Fry”
Mmm red cabbage. Do you have some left? For about half a sliced red cabbage add a couple of tablespoons of water, a tablespoon of brown sugar and a sliced granny smith apple. Cover and cook on very low heat for about an hour. Stir. Add a tablespoon of white (or cider) vinegar and a small amount of butter or olive oil and cook on low heat for another 15 minutes or so. Stir. Great with spicy sausage such as kransky and mashed potato.
Lyn – we do have some left, and I think we might have to try your recipe tomorrow!