Spiders and Stir-Fry
Don't worry I'm not going to suggest adding spiders to a stir-fry, although if that's you're thing, don't let me stop you. As far as I'm concerned a dead spider is a good spider!
What I did want to share is that I have been shortlisted in the Best Blogging category for the prestigious Golden Spider Awards, the so called Irish "Oscars of the internet!" There's quite a lot of controversy and skepticism surrounding them, but I'll let the techie folks worry about that and just be honoured that I am among such wonderful company as Irish "blogfather" Damien Mulley, Ireland's favourite senior citizen Grandad and the lovely Kirstie and Aphrodite of one of my favourite blogs Beaut.ie.
Now the question is should I go? I certainly don't have the €260 required to secure just one seat and even if I were to come up with it, would I want to go alone, and would I even have a chance? It would be double that for the husband to come and then he'd have to break out the cufflinks and rent a tux and then there's the fact that the awards take place on Thanksgiving and I have family and friends coming from the US for dinner. The husband pointed out that we could postpone Thanksgiving until Friday or Saturday since we aren't actually in America, but that brings me back to finances. I guess we'll have to see.
Now onto stir-fry. I realise my last few posts have been recipe free so I plan on remedying that now. This is a lovely simple stir-fry that takes minutes to whip up since you use noodles instead of rice. No excuses people!!!
For the marinade/sauce:
1/4 cup Indonesian Soy Sauce (Ketcap Manis)*
1/4 cup Hoisin Sauce **
2 tbsp mirin or rice vinegar
1 tsp sesame oil
1 tbsp corn starch
1/2 cup cold stock
Mix all ingredients together and reserve a third of it.
For the stir-fry:
2 cups cooked Noodles (chinese egg / soba, spaghetti, you choose)
1 large onion, sliced vertically
1 bunch asparagus, sliced into 1" pieces diagonally
1 red pepper, sliced vertically
2 cloves garlic, diced
1 tbsp grated fresh ginger
1/2 pound raw meat (chicken, pork, beef, prawns*** you choose)
Add the meat and marinade and allow to rest for a few minutes, or alternatively prepare the day before and allow to marinate in fridge for optimum flavour.
Stir fry meat for a few minutes in a hot wok with some peanut oil until browned. Remove to plate.
Heat a bit more oil and add the vegetables. Stir fry a few minutes until cooked, but still crisp.
Add garlic and ginger and the cooked meat. Stir in noodles and remaining sauce. Stir fry until cooked through.
Serve immediately, garnish with fresh cilantro/coriander if desired.
Variations:
Change the vegetables, add baby bok choi, zuccini, whatever strikes your fancy.
Add some fresh chilli for some heat
Leave out the noodles and serve with rice, or add rice for a deluxe fried rice!
* If you can't find Indonesian soy sauce, use a dark soy sauce or tamari and add a tsp of sugar or honey
** Substitute plum, sweet chilli or sweet and sour sauce if you can't get hoi sin
*** If using prawns or seafood, adjust cooking time accordingly. They will only take a few minutes to cook through.
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