Simple stir fries

They never spike me.

If you omit the aromatics and extras preparation, a simple soy sauce
stir-fry lunch takes five minutes from fridge to plate.

Base Per person:

One or two cups of stir-fry mix (see previous post). Extras such as
spinach, chard or silver-beet can be added at this stage. Sliced tomato
can be added in the final minute of cooking.
1 chopped or crushed clove of garlic
½ teaspoon chopped or crushed ginger

Heat some olive oil in a large skillet or wok. When hot, partially
pre-cook any meats you intend using and reserve them. Add the aromatics,
stir, add the remaining ingredients before the garlic starts to burn,
stir over high heat until the veges are just starting to colour but are
still crisp. Cook further depending on the variations.

Variations.

1. Add a few slurps of soy sauce, your desired protein (pre-cooked
strips of chicken or red meat, fish, seafood etc) and just enough water
to finish the cooking and provide a flavourful sauce. Experiment a
little to work out just how much water you need. Too much and it will go
soggy and overcook, too little and it may undercook and there is no
sauce.

2. Instead of soy:
A. experiment with your own mix of curry ingredients (I use turmeric,
cumin, mustard seeds, chilis, cardamon, garam masala, coriander powder,
lemon grass etc) or just add curry powder. Can be added at any stage or
ground in a mortar and pestle with the garlic and ginger.
B. Try a little low-carb ketchup or napoli sauce with the soy sauce mix.
C. Add your favourite spices and herbs from the garden with a squeeze of
lemon.

Experiment, bon appetit.

Cheers, Alan, T2 d&e, Australia.
Remove weight and carbs to email.
--
Everything in Moderation - Except Laughter.