Tag: beansprouts

Cozy Stir-Fry

This really is a “use up what’s in the fridge” kind of recipe and there is bacon involved!

2 tbs. cumin seeds
2 tbs. vegetable oil
8 rashers bacon, cut into lardons
1 red or yellow pepper, thinly sliced
2/3 cup sliced mushrooms
2 garlic cloves
1/2 tsp. red chili flakes
1 cup mixed cooked vegetables
1 cup beansprouts
1 bunch green onions, sliced, green tops set aside to serve
1 1/2 cups cooked rice (a microwave package works well)
1 tbs. Worcestershire sauce
2 tbs. hoisin sauce
1 tbs. soy sauce

Tip the cumin seeds in a large wok or non-stick skillet. Toast until fragrant, then remove and set aside. Add the oil and bacon to the pan and cook until the bacon is beginning to brown. Add the peppers, mushrooms, garlic and chili flakes. Continue cooking until the veggies are tender and the bacon is crisp.

Tip in the remaining ingredients along with the toasted cumin seeds and stir-fry until everything is heated through. Check the seasoning. Spoon into bowls and top with the remaining green onions.

 

 

 

 

Sesame Peanut Noodles with Shrimp

Here is a delicious and simple cold salad that is bursting with flavor. Feel free to substitute chicken for the shrimp or omit a protein all together to make it a veggie option.

For the dressing:

1 tbs. sesame oil
1 tbs. garlic oil
1 tbs. soy sauce
2 tbs. sweet chili sauce
1/3 cup smooth peanut butter
2 tbs. lime juice

For the salad:

1 lb. cooked shrimp
1 1/2 cups sugar snap peas
2 cups beansprouts
1 red pepper, deseeded and julienned
2 scallions, shedded
1 1/4 lb. cooked egg noodles
1/4 cup sesame seeds
1/4 cup chopped fresh cilantro

Serves 4

Whisk together the dressing ingredients and set aside.

Tip the shrimp, snap peas, beansprouts, red pepper, scallions and noodles into a large bowl. Pour over the dressing and toss well. Sprinkle with the sesame seeds and cilantro to serve.

Serves 8