Student Cookery Guide – Stir Fry

This should serve 6. (See variations at the end. Unfortunately there
are no left overs suggestions for this recipe – you’ll just have to eat
all your veg!)

Ingredients

I
recommend that you go to an oriental supermarket to buy some of the
basics for stir frys as you get a better choice and it’s much cheaper.
My favourite is Globe Trading at the bottom end of Leamington.

A
litre of soy is less than a quid and the noodles are very cheap too –
if you’re feeling adventurous you can go for abalone, wonton wrappers,
etc.

The prices given here are based on the Tesco Price-check site again though.

Remember to bear in mind that you won’t be using all of it so this is an initial outlay.

  • Spring onions – 0.68
  • Ginger – 0.68
  • Garlic – 0.20
  • Green Chilli – 0.42
  • Straight to wok noodles – 0.88*
  • Light Soy Sauce – 0.88
  • Sesame Oil – 1.38
  • Vegetable Oil – 0.43

From the Store Cupboard

  • Orange Juice
  • Sunflower seeds

Information on the Store Cupboard

Your choice of vegetables

I’d pick at least one from each set.

Set 1 – Sweetness

  • Baby Sweetcorn – 0.99
  • Sugar Snap Peas – 0.98
  • A couple of Sweet Peppers – 0.87

Set 2 – Crunch

  • 3 Carrots – 0.51
  • Beansprouts – 0.47
  • Broccoli – 0.69

Set 3 – Softness

  • Mushrooms – 0.34
  • Courgette – 1 ish
  • Leeks – 1.28

Set 4 – Body

  • Chinese Leaf – 0.85
  • Cabbage – 0.45
  • Pak Choi – 1.12
  • Romaine Lettuce – 0.99

That’s 9.55 for the whole dish and 1.59 per serving,
but remember that next time you’ll only have to buy the vegetables
because you’ll have plenty of soy and oils left over!

Time Taken

About
15 minutes chopping and preparation and 5 minutes cooking. Because the
cooking period is so short it’s vital to get all your ducks in a row
before you start by getting all your chopping and measuring done first.

Equipment Needed

  • 1 Chopping Board
  • 1 mug
  • 1 fork
  • 1 sharp knife
  • 1 vegetable peeler1
  • 1 wok or wide large-bottomed saucepan/frying pan
  • 1 stirring implement – preferably a wooden/metal spatular2

Method

  1. Peel the ginger with your knife and slice it into matchstick sized pieces
  2. Peel the garlic and slice it as thin as you can
  3. Take the dirty outside bits off the spring onions and then slice them diagonally into 2cm pieces
  4. Deseed the chilli if you don’t like things warm
  5. Slice the chilli into very thin rings
  6. Chop your choice of vegetables into mouth-sized pieces – remembering that the first bite is with the eye!3
  7. Put
    2 tbsps soy, 1 tbsp sesame oil and 2 tbsps orange juice into a mug and
    give the contents a quick whisk with your fork before putting it to one
    side
  8. Put a handful of the seeds into a clean saucepan on a high heat (no oil)
  9. Watch them like a hawk and keep them moving – you are toasting them to give them added crunch – don’t let them burn.
  10. Once they start to pop you can take them off the heat and put them to one side.
  11. Now is the time to soak your noodles if you are not using wok ready ones.
  12. Put 2 tbsps vegetable oil into your hot pan on the high heat
  13. Watch it carefully – when the air above the oil starts to shimmer it is hot enough to start cooking
  14. Put
    in your garlic, chilli, ginger and spring onions and keep them moving –
    they are supposed to cook and brown slightly – but not burn
  15. Once they look done turn the heat down and add Veg 1 – keep stirring
  16. After a minute or so add Veg 2 – keep stirring
  17. After another minute add Veg 4 – keep stirring
  18. After another minute add Veg 3 and stir for a minute or so
  19. Then
    add the contents of your mug and your noodles and stir fry gently for
    3–5 minutes being careful not to break up the noodles or the soft veg
    too much
  20. By this stage the noodles should be soft and the veg glistening and softened but still quite crunchy
  21. Serve and top with a generous amount of the toasted seeds

Variations

You could leave out the noodles and serve with rice – this would make it even cheaper and more filling.

Or
you could make it into a noodle soup instead by adding hot vegetable or
chicken stock at stage 20 and leaving out the seeds – this will make it
go further as well.

*However it’s cheaper to buy dried noodles and soak them – it really doesn’t take very long.

1. Only needed if using carrots.

2.
Must be heat resistant. Remember not to use a metal implement if you
are using a non-stick pan – it will remove the non-stick coating.

3. The veg in section four can just be shredded.

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Comments
2 Responses to “Student Cookery Guide – Stir Fry”
  1. Rich just read this over my shoulder and started cooing…looks like he’ll be cooking Thor and I stir-fry for tea!

    Nice one, Casey!

  2. anonymous says:

    another
    option with the noodles, after soaking them in the water if you
    quench&refresh them under cold water, and fry them in a little oil
    till they go slightly crunchy. (the trick is to use a v high heat on a
    clean hob, and not stir them too much) and put herbs & spices in,
    then just put on a plate decoratively somehow

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