Throwing all the bits of veg I can find into the wok, with whatever type of protein I have. A splash of sesame oil, sea salt, black pepper. Usually garlic and chilli, maybe ginger and lemongrass. In the last minutes toss in some angel hair rice noodles, unless it smells more like something to serve on rice. If it's going to be rice, get one of the 90 seconds and ding packets out of the pantry. About the same time as I add the rice noodles, or pop the rice in the microwave, add some sauce to the wok. If it's looking thai style, maybe use coconut cream and lime juice. If more japanese, then teriyaki, rice vinegar, ponzu soy. If I fancy more of a sweet and sour style, then orange blossom honey, dark soy, splash of balsamic.
Serve on a heated plate so it stays warm longer, eat with chopsticks. Glass of red or white depending on taste and the weather - something rich and deep in the winter, cold and citrusy in the summer. |
I like your style
