Tag: Stir Fry

Categories
Mains Recipes

Sesame Miso Shrooms

This is a meal where speed is definitely of the essence.

Now that the summer weather is here, I am often out exercising or playing sport with friends in the early part of the evening, returning home later, hungry and ready for a quick, tasty dinner. This dish is perfect for that situation, as it can be thrown together in the kitchen just before my lift arrives, and flash cooked in minutes when I arrive home, famished.

If you are looking for some instant food that is a healthier option than a microwaveable ready meal, then give this a try.

Servings

This is a main meal for 1.

Timings

10 mins to prepare, and 10 mins to stir fry.

You Will Need:

  • 8 or 9 chestnut mushrooms, halved or quartered
  • 1 carrot, cut into 2 – 3cm long thin batons
  • 2 scallions (spring onions) cut into pieces the same length as the carrot batons
  • 1 celery stick, also cut into fine batons
  • 2 – 3cm piece of root ginger, skinned and finely chopped
  • 1 medium chilli cut into fine discs
  • 2 tbsp of couscous or quinoa, prepared as per packet instructions

For the Stir Fry Sauce

  • 1 tbsp miso paste
  • 1 tbsp dark soy sauce
  • 1 tbsp white wine vinegar
  • 1 tbsp runny honey
  • 1 tbsp olive oil

To Serve

  • a handful of sesame seeds

Method

  1. Place all the chopped veg in a bowl and cover.
  2. Put the Stir Fry sauce ingredients in a clean screw top jar, and leave beside the bowl of veg.
  3. When you are ready to eat, heat some oil in a wok and, once it is hot, tip in the veg. Stir until softened and browned.
  4. Shake the jar well to mix up the sauce, then pour on to the veg. You should get an immediate sizzle and a blast of a delicious aroma. Tip in the couscous or quinoa.
  5. Stir to combine, then serve on a plate, topped with the sesame seeds sprinkled over. It should look like my photo at the top of the post.

Customise It!

Stick with the shrooms, but swap in other veg if you wish. Long slices of red onion or sticks of red, green or orange pepper will go brilliantly. Add in a crushed clove of garlic if you can’t resist. To go vegan, simply replace the honey with a suitable sweetener.

This week I enjoyed choosing the vinyl now playing on the turntable at a local coffee shop. They have a wonderful collection of albums from the golden age of vinyl in the 70s, in an era long before CDs and streaming. I chose David Bowie’s Aladdin Sane – a timeless classic – with my Long Black. Here’s the closing track on Side 1: Cracked Actor.

Categories
Mains Recipes

Korean Salmon Noodles

Here’s another tasty dish using the Korean Sauce recipe you can find in my Korean Pulled Pork Sandwich post. The Sauce is really is versatile and, once made up and in a jug in the fridge, it can spice up and make more interesting a variety of other dishes.

In today’s offering, it serves both as a topping for baked salmon, and as a stir fry sauce for veg, served over noodles as shown in my photo above.

Servings

A main meal for 2.

Timings

With a batch of the Sauce already made up, this dish takes a further 15 – 20 mins.

You Will Need

  • a jug of Korean Sauce – follow here for the recipe
  • 2 salmon fillets
  • 1 onion
  • a few mushrooms, chopped
  • half a green pepper, and half a red pepper, cut into strips
  • 1 pack of fresh beansprouts
  • 1 pad of dried noodles
  • a few scallions, chopped

Method

  1. Heat the oven to 180C. Grease a roasting tray and place the salmon fillets in it. With a basting brush, spread a few spoonfuls of the Korean sauce over the top of the fillets and place in the oven for 15 – 20 mins.
  2. Heat some oil in a wok and chuck in the onions, mushrooms and peppers. Stir fry until the veg is all nicely charred. Add in the beansprouts and a few spoonfuls of the Korean sauce. Stir again so that all the veg is coated in the sauce.
  3. Place the noodles in a pan of boiling water for about 2 mins, then drain.
  4. Serve the stir fried veg over a bed of noodles, topped with the salmon fillet. Garnish with chopped scallions.

Customise It!

Mix up the stir fried veg as you wish – bok choi, mange tout or carrot sticks would all be excellent. Sprinkle sesame seeds over if you like – they go really well with the Korean Sauce.

Next track for the ADK Playlist is from a band whose music I have been exploring recently. I always thought PSB stood for Purple Sprouting Broccoli, but now I know it also stands for Public Service Broadcasting. They make an interesting sound, incorporating samples from classic, archived audio files, with clear influences including David Bowie and Kraftwerk. Here’s a track to introduce them by, using Mission Control’s commentary on the moon landing. This is Public Service Broadcasting with Go!