Lauren Gemmell

Food, Fitness, and Technology

Tag: stir-fry

Salmon 5-spice Stir-fry

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On 9th March 2010

In Dinner

I am jumping from one extreme to the other on this blog recently, from slow cooking to super-fast cooking. I love cooking and baking, but my love for it is somewhat diminished on a Tuesday evening after a long day at work.

Salmon fillet with 5-spice and Stir-fry vegetables

This is when I like things super-fast, I always have stir-fry vegetables in my fridge for those nights when the temptation will be so strong that you might just phone a takeaway instead. The funny thing is that preparing a stir-fry often means dinner will be on the table much faster than waiting for the delivery guy!

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Broad Bean, Broccoli and Red Cabbage Stir-fry

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On 13th July 2009

In Dinner

I have waxed lyrical enough about the wonders of a good stir-fry many a time, and here is another reason to try them out. This one is really made by the vivid greens of the broad beans (or fava beans) and the broccoli alongside the deep purple of the red cabbage.

Broad bean, Broccoli and Red Cabbage Stir-fry

Broad bean, Broccoli and Red Cabbage Stir-fry

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Vegetable Box: Beetroot, Cauliflower and Stir-fry Veg

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On 30th June 2009

In Dinner

Last week in my veggie box there was:

Organic Vegetables

Organic Vegetables

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Beef and Broccoli Stir-fry

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On 19th May 2009

In Dinner

Largely based on the same recipe as my Low Fat Beef Stir-fry this has the surprising addition of broccoli. A version of this recipe was one of the first things my fiancee ever made me for dinner. While I have never been a broccoli-hater, I had relegated it to something to be boiled and put as a side vegetable. This dish made me see that Broccoli can be a main star. If you don’t believe me you’ll just have to try it and see.

Cooking the Broccoli

Cooking the Broccoli

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Low Fat Beef Stir Fry

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On 20th April 2009

In Dinner

The number of times I have made really bad beef stir fry has meant that now I have actually made a really good one I feel the need to post the recipe! However this time I did it a bit differently, and it was worth it.

  1. The first thing I did differently was to buy a great cut of meat, a fillet steak. While you might think it a waste to stir-fry a fillet steak, this was by far the best change I made. Admittedly if I had been deep frying the beef in the stir-fry it would have been a crime, but by keeping it healthy (or at least healthier, it didn’t compromise the taste).
  2. I marinaded the Beef for 8 hours. This meant that it was succulent and melt in the mouth.
  3. I tend to overcook everything, and I made sure this time that the beef was cut really thinly so that it would cook quickly in the heat, this way it didn’t dry out and become tough.

From now on I think I’ll try to stick to these rules as much as possible, although maybe I’ll try downgrading the cut of beef, the fillet was perfect but really can only afford it for special occasions.

beef-stir-fry

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