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The Lazy Bastard's Guide to Weight Loss

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How to cook anything: stir-fry! [Mar. 1st, 2007|06:20 am]
The Lazy Bastard's Guide to Weight Loss


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This recipe is not to be followed exactly, or even roughly. It's more of a template as to how to make funky vegetables in a bowl. Serves only one. Muahahaha!!!!

First of all, decide whether your going to stick your tasty stirfry on a rice base or noodle base, or none at all. I occasionally put a single serve of hokkien in, when I'm feeling naughty. Even so, you'll usually have enough actual stirfry that you won't need bulking agents.

The next step is to decide if you'll use a bit of flavouring meat. I often use strips of chicken or occasionally beef, but only what I can get of a couple of thighs or half a breast. It's more for flavour than as a basis of the meal. At the moment I'm using prawns. They're unusually cheap and have the nifty trick of changing colour when they are cooked. You only want a handful.

Now vegetables. You want as much variety as possible. I usually put in, all chopped up small:

  • Single bok choy.
  • Half a carrot, cut using a mandolin or a large slice opening on a combo grater. It's faster that way.
  • A few baby carrots. They come in packs of ten, so the pack usually lasts a week.
  • One or two snow peas, since they are costly.
  • A few broccoli things. Not too much.
  • Half a zucchini.
  • Quarter of capsicum
  • Very small onion, or maybe a shallot if I have one.
  • Single stick of celery. Maybe nibble half of it before it goes in.
  • Anything else you feel like.

You'll also add to the pile of veg a teaspoon of garlic and a generous teaspoon of ginger. Maybe some chili, if you want.

Now you've got the meat and veges prepared, it's time for the secret sauce.

  • 2 tablespoons cornflower
  • 2 tablespoons unsweetened orange juice
  • 1 tablespoon vinegar (red wine best, malt if you must, white is last resort)
  • 2 tablespoons light soy sauce
  • 2 tablespoons tomato paste
  • 1 tablespoon brown sugar (yes, I know, but it makes it Not Bitter)

Mix these up together so it forms a smooth paste.

Right, everything is ready, so we now start cooking like mad. This bit goes quickly.

A small dash of grapeseed or some other cooking oil in a wok. Not olive oil, it's too strong a flavour. Add a couple of drops of sesame oil in there as well. Wait until it gets hot, a single cube of diced onion should sizzle like mad when it's hot enough. Chuck in the veges and stir. I used to use a wooden spoon for this, until I realised it was crap. The trick is to use a proper wok shovel. Failing that, use an egg flip. You need to be able to scrape things off the sides of the wok, and turn it quickly. Keep doing this until the veges look almost but not quite cooked. Add the prawns or other meat. When they are just changing color, that is, they are nearly cooked, dump in the sauce and stir like mad. It will thicken up as the cornflour cooks. When the prawns are done and the sauce sticks to them, up end your wok into a bowl.

Finally, wash up your wok straight after finishing. If left too long, the stuff left behind becomes hard to remove.

[User Picture]From: skittn
2007-03-01 05:07 am (UTC)

See, this is why your recipes will follow the idea better than mine - I always cook for two or more people.
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[User Picture]From: skittn
2007-03-01 05:09 am (UTC)
Have you considered using hoisin sauce instead of the orange juice/vinegar/sugar combo?
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