I took a few shortcuts - well, it was Sunday night - 'cos I didn't want to miss seeing the Masterchef boys do their thing. Don't you love the way they have their favourites? Clearly George likes the teary young girls so he can have a bit of a weep with them. He gets very emotional when one of them has to leave, doesn't he? While Gary and Matt look on a bit helplessly. Anyway let's get stuck into Nigel's stir-fry.
Slightly adapted from Nigel's recipe:
Serves 2:
ingredients:
1-2 tbs olive oil or peanut oil - whatever you fancy
3 cloves of garlic, finely chopped
2 tbs fresh ginger, grated or finely chopped
3 spring onions, thinly sliced
3 red chillies, finely chopped
2 stalks of lemon grass finely sliced, or 2 dessertspoons of lemon grass paste
480g. diced chicken breast - or just use tenderloins
225g. mushrooms, thinly sliced or chopped
2 tbs lime juice
2 tbs Thai fish sauce, or if you forget to buy some (who me?), use 2 mashed-up-with-a-fork anchovies
1 tsp palm sugar or raw sugar
a few Thai basil or mint leaves
1-2 x 85g. packets of Mi Goreng Noodles (or similar noodles) - minus the salty little sachets of flavouring
Method:
Heat the oil in a work or large frying pan
Throw in the garlic, ginger, spring onions, chillies and lemon grass
Stir it around for a few minutes
Tip the mix out onto a plate and put aside
Now chuck in the chook (chicken) with more oil if needed
Stir it and let it turn golden while you stir every so often
In go the mushrooms - and stir
Grab your aromatics and tip back into the pan
Mix the lime juice, fish sauce and sugar in a cup
And pour into the pan
Toss in the herbs
Now add the plain noodles that you have boiled for a few minutes (as per the packet)
Stir it all around and eat with glee!
ingredients gathered |
get Mr P. to stir the aromatics |
and then he stirs the chicken |
and then he stirs the mushrooms in |
chuck the aromatics back in |
stir the juice, sugar and fish sauce together |
toss the noodles around |
and slurp away |
Nigel didn't actually say what cut of chicken to use, so I chose breast but you could try diced thigh meat. I wasn't keen on the mint I threw in at the end, but that could be because I only had regular mint not the Thai kind. And a bit oddly, Nigel doesn't mention what to eat the dish with, so we grabbed some noodles, which went down really well. You could use whatever noodles you like - rice, egg, rice vermicelli, ramen, instant - take your pick, folks.
my wok-y doodle |
I think I may have found my guidance for dinner tonight Sherry! Have everything on the list and it looks quick and yummy :)
ReplyDeleteI am always pleased to find a useful recipe Jem. This is tasty and quick. Hope you enjoy it.
DeleteI like to make stir fry to catch my favourite tv show on time. The combination of ingredients sounds tasty - would love to try this myself! x Emily
ReplyDeleteHi Emily,
ReplyDeleteThis is nice and quick. I think it may need a teeny bit more sugar than Nigel said. But other than that it is great. B
Haha you are too funny Sherry-I had a google over savoury, spicy and simple being masculine!
ReplyDeleteMy hubby keeps telling me I am too funny too:). A laugh a minute that's me. But you agree about men, don't you?:)
DeleteOh now that sounds delicious. Nigel Slater is one of my favourite food and cookery authors. xx
ReplyDeleteI love his voice! And his books.
Delete