Chinese inspired stir fry

Chinese inspired stir fry

My pantries are always full but when I decide to cook a special recipe, I am always running out of the what’s needed. What kind of sorcery is this ?

This time, I was all into making myself a big bowl of chinese noodles and then no noodles in the pantries. WHAT ? This couldn’t stop me. I put regular pasta in it. Ain’t no shame in my game, eh.

So this is definitely not a chinese recipe, more a desire to eat chinese remastered with what I had on hand. I like to mix different things and see how it goes.

I used veggies that we had in the fridge but use whatever you like/want/have.

I limited myself a little bit with the veggies because I was scared there would be too many different tastes.

Eventually, it came out great. I would have put a little bit of oyster sauce but guess what ? No oyster sauce in the pantries ! A stop in my favorite chinese supermarket is a must, I guess.

We wanted to play cool and decided to eat with chopsticks. One word : hilarious. We ended up on YouTube watching tutorials on « How to eat with chopsticks » properly. Needless to say I am not a winner at it so I found my own method. Easier and faster. You use the chopsticks to pick the meat and you eat.

You could totally do a vegetarian version by taking out the meat and replacing it (or not) with tofu.

Chinese inspired stir fry (serves 4) :

  • 200g beff
  • 2 carots
  • 200g snow peas
  • 5 button mushroom
  • 300g noodles (or pasta)
  • Soy sauce
  • Pepper
  • Vegetable oil

Cook your noodles/pasta as you usually do.

Meanwhile, cut your meat in thin stripes and fry the meat in a wok with a little bit of vegetable oil. When it is no longer pink, take it off of the wok and put it aside.

Add your sliced carots and cook for 3-4 minutes. Stir often so it won’t burn. Add your mushrooms and wait 3 more minutes. Then add your soy sauce, you can put as much as you like, here I went with 4 tablespoons.

You can now put your snow peas, stir and wait 3 minutes. Add your meat back in the wok.

Drain your noodles and add it to the wok, stir well so the sauce will be evenly spread. If you feel like there is not enough sauce, add a little bit more soy sauce at this stage.

Serve hot (and with chopsticks, of course).