I know what you're all thinking, he puts WHAT
into his stir-fry!! Trust me, you wouldn't be the first to say that a look at me like I'm a raving loon
, but I'm slowly converting the non-believers
, so now its your turn.
I invented this recipe whilst piling leftovers into a frying pan a while back before heading of to go kayaking, and tweaking the recipe every so often to try new things, and finally I've come across a version I eat on a regular basis. It's a perfect way to inject yourself with vegatables and it also don't take a particularly long time, so perfect if you’re in a rush to head out. Also, most, if not all, of the ingredients are easily found in most supermarkets in or around the fruit and vegetable aisle. Meat is generally much better from a butcher, but meat from the supermarket is an alternative should you not be blessed with a local family butcher nearby.
Just a quick note before I start reeling off ingredients, I am a self-confessed 'bucket and spade chef' so the quantities are only approximates, you may need to fiddle with it a wee bit.
Serves 1 (hungry person, easily stretches to two)
Prep time- 5minutes
*Cooking time- approx 10minutes
- Firstly, prep everything. Trying to chop everything whilst you go is a nightmare, unless you are a god/goddess with a knife, so my advice is to get everything done before hand.
- whilst you’re chopping away, put a frying pan/wok on a moderate heat to warm it up. A hot pan is the secret folks. If at all possible, use a gas hob to cook, I use an electric hob to cook with, and trying to control the temperature is so much easier on gas than anything else.
When the pan is hot, add a drizzle of olive oil to the pan, then toss in the gammon. Leave for approx 3 minutes to cook, until the meat is no longer raw-pink.
- Reduce the heat in the pan, and add the carrots, peppers, bacon and mushrooms, as well as a good slug of Worchester sauce and soy sauce, and mix well. Again, leave to cook, moving occasionally until the carrots and peppers have begun to tenderise and the bacon has warmed through.
- Add all the remaining ingredients, except the rice noodles to the pan, with the Tabasco sauce, and mix thoroughly. Add any more Worchester/soy sauce to taste. After approx 2 minutes, add the rice noodles, and mix again.
- Once the rice noodles have cooked, serve up, ideally with chopsticks and a cold glass of orange juice. Enjoy
shaogo says re Hmm, strangely delicious, old chap....: In the authentic cuisine of Sichuan province in China, they home-smoke pork belly after marinating it in spices. This is then cut fine and stir-fried with garlic grass, green onions and soy-dried tofu. Shredded fresh pork is optional. This stuff isn't as strange as you think it is...
Nadine_2 or any of the companies connected with the aforementioned user, real or imaginary, takes no reasonability for the loss of limbs, life, small furry animals, any poisoning whatsoever, or the invasion of aliens encountered whilst recreation this recipe.