Philicity once again out-does herself with a delicious twist on a veggie stir-fry in our Macomb cookware!
Over to our favourite foodie, Phil:
Now this is a story all about how, my life got flipped-turned upside down – and I’d like to take a minute just sit right there, I’ll tell you how I became the MOM TO A VEGETARIAN.
Now that I’ve got that song stuck in your head, let’s proceed 🙂
My oldest decided beginning of 2017 that she’d like to give it a bash, vegetarianism that is. No big reason, just a challenge to her.
I was game and so, said ‘sure’. I’m happy to say she’s still going strong! Thing is, I think she finds it so easy ’cause, well, I cook. You see I couldn’t see my child living on only pasta, potatoes and bread. Nope, she would have nutritious, wholesome meals. Now I love a vegetable as much as the next person (you should see my veggie garden) but, I also love me some meat, often I’m making 2 dinners every night. One for 2 and a veg option. This is not one of those times.
A wok is a special thing, it should be treasured and passed down from generation to generation.I can honestly say this Marcomb Wok will be.
Say hello to my version of a Chinese all veg stir fry:
- 1 cup of edamame beans.
- 2 tennis ball sized aubergines, cubed (I used the yellow ones I grow).
- Handful of sliced baby carrots.
- Block of sliced fresh tofu cubed to the same size as the aubergine.
- 3 spring onions chop the white parts, keep the green parts for after.
- 1 cup of white bean sprouts.
- Thumb size piece of grated ginger.
- One big clove of grated garlic.
- One finely chopped red chilli.
- a tbsp dark soya
- 2 tbsp light soya
- 1 tsp Hoisin sauce
- 2 tsp lime juice
- 1 tbsp sweet chilli sauce
- a tsp cornflour
- 1 tsp brown sugar
- 1 dried red chilli
- Pinch of Szechuan pepper
- 2 TB cooking oil (the higher the smoke point the better)
I always salt my aubergines, then I rinse and dry them before I cook them.
In a bowl, place the soya sauces, hoisin, sweet chilli, brown sugar, lime juice and cornflour – whisk until smooth.
Put your wok on medium heat. Pour in the oil and then add in your dried chilli whole, as well as your Szechuan pepper corns – cook until fragrant then remove the chilli.
Turn up the heat and put in your grated garlic, ginger and finely chopped chilli, quickly add in your tofu and eggplant. Cook until there is a little crust forming on your tofu and it’s looking yummy.
Remove from your pan.
In the same pan add in your edamame, carrots and white parts of your chopped spring onion. Cook on a high yet, tossing/ or if you can’t -like me- stir. After about 4 minutes add in the sauce and cook until its glossy. Serve with an extra squeeze of lime juice at the end and top with the green part of the spring onion.
This hunter-gatherer, gathered all the vegetables and fed her tribe.