Hey there!
This is another simple weeknight classic we are having quite frequently in this household. I am talking about a basic stir-fry. There are obviously lots and lots of different and delicious stir-fry recipes out there but I still decided to add my very own version to this already humongous selection.
I love stir-fries. They’re so delicious, yet so simple and usually a perfect dinner when having to use up veggies which would other wise go bad. So you don’t even have to go grocery shopping for this deliciousness. Isn’t that handy?
Today I used leek, green beans, zucchini and capsicum, that was basically everything left in my fridge, hence it had to included in this yummi creation. I personally think you can use any vegetables for a stir-fry and it will taste delicious. I’d just say you should go with about 250g of veggies per person.
Use eggplant, pumpkin, carrots or even broccoli, use whatever your heart desires or rather what your fridge offers. If you’re asking me the sauce is what makes a stir-fry stand out from the crowd. If you like it basic well or boring just add soy sauce and skip the rest. Though I personally think the mixture of soy sauce, lime juice, sesame oil, ginger and garlic makes the perfect stir-fry sauce and by adding some cashew butter right before serving it you’ll end up with a slight creaminess, which I personally find absolutely delightful.
This stir-fry tasted a hundred per cent amazing. Before giving you the recipe though I’ll have to make sure you are preparing your stir-fry the right way.
Tip #1 Do not skip dry-frying the tofu, it does make a different.
Tip #2 It is called stir-fry for a reason. You actually have to stir continuously other wise your ingredients will burn since you are working with very high heat.
So now you can start off preparing the best stir-fry recipe out there. Well or at least a very good one, If I may say so…
Ingredients
- 250g leeks
- 250g green beans
- 250g zucchini
- 2 red capsicums
- 2 cloves of garlic
- 2cm fresh ginger
- 500g tofu
- 8tbs of soy sauce
- 2tbs sesame oil
- 3tbs lime juice
- vegetable oil
- 1tbs cashew butter
- 1tbs sesame seeds
- Slice your tofu into 0.5cm thick triangles.
- Mince your garlic and ginger and put them in a bowl, add six tbs of your soy sauce, the lime juice and the sesame oil.
- Dry fry your tofu, this means, lay them out in a non stick pan without any oil added and over high heat fry them on both sides until golden brown. Then put the tofu to the marinade you just made. Make sure all the tofu slices are coated with marinade.
- While the tofu is soaking up the marinade you can finely slice all your veggies. Make sure they’re all roughly the same size.
- When your veggies are ready. Heat up some vegetable oil in a wok.
- When the oil is hot, add the green beans, stir-fry for about three minutes.
- Add the capsicum and stir-fry for another three minutes.
- Now add the zucchini and the leek.
- After two more minutes of stir-frying push your veggies to one side of your wok and add the tofu with the marinade. Then mix it all and Fry for another two minutes.
- Now lower the heat to low and add two more tbs of soy sauce, the cashew butter and the sesame seeds. Mix it well and then serve.
Voila, your stir-fry is done. I served mine with some basmati rice but you could also have it with noodles or even just on its own. This just tastes amazing it honestly doesn’t matter what you are having on the side. I think stir-fries are another perfect weeknight dinner. They’re simple, quickly prepared, don’t require fancy ingredients and are absolutely delicious. What else could you ask for?
That’s it for now, now it is your turn, to make this lovely stir-fry. What about tomorrow night? Woudn’t this be just the perfect dinner to have? I’m sure you’ve got some veggies lying at the back of your fridge, desperately waiting to be transformed into a delightful stir-fry.
Bisous
Fanny, the foodie
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