May 4, 2011 § Leave a Comment
I woke up this morning with a craving for a stir fry. Nothing else in the world would have sated my appetite today, and that’s all I really I have to say on the matter. I’m not going to sit here pontificating about what or what not to put in your stir fry. Some people may have a well stocked supermarket next door with a plethora of stir fry ingredient choices like water chestnuts, bamboo shoots and fresh shitake mushrooms. Others may use a stir fry as an excuse to clearing out the last remaining contents of their veggie stash. Some people love mushrooms [me] others may see them as the work of the devil [husband]. Some will have a preference for meat. Or vegetarian, or prawns, or tofu, or quorn… a stir fry can be anything you want it to be, and therein lies their beauty. They’re quick, easy and infinitely versatile.
There is one rule though. That is to have everything chopped and prepped before you start. Once you start there’ll be no time for faffing about looking for things or staring into space. Have everything you’ll need ready within reach – your seasonings, your plates ready, the more prepared you are at the start the easier and smoother the whole experience will be. You need to be focused, decisive, and quick. Ready? Ok….