Spring Supper Stir Fry


Spring Stir Fry Supper

Yesterday when I got back from work, well, umpiring a cricket match…not really work…..I was delighted to find a basket of assorted veg waiting for me….after a long slow glass of cold white wine had revitalised my inner regions..I set to some chopping. A half a savoy cabbage shredded, a carrot slithered into slithers with a potato peeler, and a red chilli deseeded and chopped. A clove of garlic, skinned and crushed ‘neath a knife blade. A couple of spring onions slit into strips. 100 gm of edamame beans set to one side, a bag of fresh bean shoots at the ready. Two organic chicken breasts cut into small bite sized pieces and a handful or two of king prawns. The wok got hot with a spoon or two of sesame oil to keep it company. In went the chilli, garlic and spring onion. Then the chicken with a splash of light and a splash of dark soy sauce…a teaspoon of fish sauce too. A little black pepper. Then after a minute or two the chicken was looking fine..so in went the other veg…now it was looking seriously spring like….finally, the prawns made their entrance into the wok…..moments later the dish hit the table and went down well with all present……I have to confess, being a chilli fan, I added a swirl or two of my favourite hot chilli sauce……….all in all – a fresh dish, with a little crunch and a lot of Spring!