I love a good stir fry. Tyler loves a good opportunity to make a good mess with chopsticks. And most of the time, he’ll actually eat the big bowl of veggies too!
I don’t own a wok. Confession: I actually only own two saucepans. One teeny, tiny one that I should probably gift to someone because I use it so rarely. And one big beast of a stock pot that I use to make bulk batches of bone broth, because let’s face it – there’s no way I could cope with having my Thermomix being used for just one thing for so long! (I cook my bone broths over 3-4 days.)
So neither of these are really stir-fry-suitable. I do have one frying pan. But… It’s not really big enough for a stir fry, and it’s just so much easier to do it in the TM and not have to worry about actually stirring your stir fry!
As much as I hate to have ‘go to’ recipes (I’m one of those crazy people who doesn’t like to cook the same thing, and cooks something new almost every night!), this is probably our most commonly cooked recipe. It’s usually not actually done to a recipe, as I just chuck in a bit of this and a bit of that. But I wrote down what I did tonight, and it’s a fairly accurate reflection of how I usually do it.
Oh, and it’s free of refined sugars, which is great, because this month is Sugar-Free September! A whole bunch of health-minded people are swearing off refined sugars for the entire month of September, for the benefit of our bodies and our minds.
So cook this in September, and every month thereafter! 🙂
Simple Stir Fry
Ingredients:1 clove garlic, peeled
1-2cm piece ginger, peeled
sprinkle of chilli flakes
15g macadamia oil
15g sesame oil
40g tamari (GF soy sauce – you can just use soy sauce)
5-10g umeboshi vinegar
15g raw honey
400g veg (we like sliced carrot, sliced broccoli florets, shredded cabbage and cavolo nero – that’s what we had tonight!)
100g mushrooms (we like shimeji and namenko mushies)
1) Put garlic, ginger and chilli flakes in TM bowl. Chop for 3 seconds on speed 8.
2) Add remaining ingredients and cook for 6-7mins, 100 degrees, reverse, Speed Soft. Serve veggies into serving bowls, being careful to leave most of the sauce in the TM bowl.
3) Add mushies to TM bowl and cook for 2 mins, 100 degrees, reverse, Speed Soft. Divide between plates.
- Serves 2 as a main meal. Would serve 3-4 as a side. You can serve more people by letting the veg reduce in size (i.e. cook for approx 3-4mins) until you can fit more veg in the TM bowl and cook for a further 3-4mins.
- You can easily make this more kid friendly… Tyler doesn’t like much garlic or ginger, and won’t eat any chilli. After chopping the garlic/ginger/chilli flakes, I add just a dash (15g macadamia oil) and saute for 2 mins, 100 degrees, speed 1. Then set the sauteed ginger/garlic/chilli aside in a small bowl. Rinse the TM bowl out, and proceed with the recipe from step 2. I cook all our veg together, then do our mushies separately. I do Tyler’s mushies first and add them to his bowl, then I do my mushies and add in the ginger/garlic/chilli mix. Then I get the extra sauce when my mushies finish cooking too! 😉
- You can do it with meat too! Simply put the sauce ingredients in the TM bowl with some cubed chicken thighs – cook the chicken thighs in the sauce for 15-20mins (depending on how much chicken you chuck in there!), 100 degrees, reverse, Speed Soft. Then set the chicken thighs aside in your Thermoserver, being careful to leave the sauce in the TM bowl, and continue with the veg (you may need to add just a dash more tamari and oil if a lot of the sauce comes out with the chicken).