Kicked in the ass by adventure aChristian in Israel
o Spaghetti Bolognesewas a doddle and you feellike more of a challenge?Well, look no further. Thisweek’s recipes are based on theart of stir-frying, which has to bethe quickest, and probablyhealthiest way to cook. Puristswill say that stir-frying reallyrequires a wok, but if youhaven’t got one, or can’t borrowone from a kind final year, then alarge frying pan will do just aswell
The whole point of stir-frying is tocook things very quickly, so alwaysremember to use a high heat (and letthe pan warm up first) and to chopyour ingredients into roughly equalsize pieces (usually strips about thelength of a matchstick). It’s best toprepare everything beforehand, soyou can throw them all in at theright time. The key to stir-frying isto stir continuously, so nothing hasthe chance to burn.
Simple Turkey Stir-fry
What you’ll need:
Wok or largefrying pan, spatula.
Turkey steak (turkey isa lot cheaper than chicken and tastespretty much the same), red or greenpepper, carrot, onion, soy sauce,pinch of five-spice powder or a chi-nese oxo cube, vegetable oil.Thinly slice all the vegetables andthe turkey. Heat the wok and addabout a teaspoon of vegetable oil(don’t use olive oil, as it doesn’t gethot enough). When the oil starts tosmoke, add the turkey and stir con-tinuously until it’s cooked all theway through, adding about a table-spoon of soy sauce as you go. Whenthe turkey is cooked, remove it fromthe pan onto a plate, and add thevegetables and the five-spice pow-der or chinese oxo cube and stir-fryfor three minutes. Put the turkeyback in and add a little more soy-sauce and stir for another minute ortwo. Serve with rice or noodles.This recipe can be used as the basefor a number of dishes by addingone of the range of stir-fry saucesavailable. For vegetarians, try usingone or two more vegetables insteadof the turkey – beansprouts arealways good and cook very quickly.
Matty B’s Chow Mein
What you’ll need:
Wok or largefrying pan, spatula, saucepan,mug or measuring jug.
Stir-fry turkey,beansprouts, red or green pepper,onion, clove of garlic, chicken stock cube, soy sauce, vegetable oil, noo-dles.Chop the vegetables as before andfinely chop the garlic. Boil a kettleand make up chicken stock usingabout a mug/half pint of boilingwater. Heat the pan and add a smallamount of oil. Put the noodles in thesaucepan, add some salt, and coverwith boiling water. These will nowcook by themselves. Stir-fry theturkey and garlic, remove and stir-fry the vegetables for about threeminutes. Put the turkey back in thepan and add the chicken stock and atablespoon of soy sauce. Simmer foranother couple of minutes, stirringoften. Test the noodles and drainwhen cooked. Add the noodles tothe pan, if it’s big enough, and stireverything together, then serveimmediately. If the pan isn’t bigenough to add the noodles, then justput them on the plate and spoon therest over them.
This week’s column is dedicated tothe infamous Matty B, who in hisheyday would charm groups of up toten sexy French girls at a time bycooking them his chow mein, and then take them out to the Union, get drunk, and insult them all.