Man, I feel rough as a badger’s arse this evening. So you’ll forgive me if I go and tip every potion and lotion into the bath and go baste for a good hour. I have a lengthy Corsica entry typed up but it needs proofing and oh god, I am boring myself. So, here is a recipe to go with the delicious garlic beef we served yesterday. PRAY FOR MOJO. Can’t claim credit for this one – well, we can, we made it suitable for Slimming World, but it’s actually bastardised from a Wagamama recipe. Oh my.
to make stir fried greens with plum sauce, you’ll need:
- 200g dried noodles
- 150g broccoli florets
- 1 onion, sliced thickly
- 3cm piece of ginger, grated
- 1 pak choi (or 2 baby pak choi), chopped roughly
- 1 garlic clove, minced
- 2 tbsp plum sauce (3 syns)
- 1 red chilli, chopped finely
- 1 tbsp soy sauce
- 100ml chicken (or vegetable) stock
- 2 tsp cornflour (1 syn), dissolved in 2 tbsp chicken stock
to make stir fried greens with plum sauce, you should:
- prepare all of your ingredients beforehand- trust me, it makes things MUCH easier
- cook the noodles according to the instructions – drain and set aside
- heat a large frying pan or wok over a medium-high heat and add a little oil
- stir fry the broccoli and onion for about two minutes
- add the ginger, garlic and pa choi and stir fry for another 2-3 minutes
- add the plum sauce, soy sauce and chilli and cook for another two minutes
- add the stock and the dissolved corn flour and stir for about half a minute until it all thickens up
- add the noodles to the pan and stir to combine everything
- serve!
Easy!
J
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