Here’s a blog that I found today but had written months ago. I probably didn’t publish it because I was waiting to take a photo of the end result. Since this isn’t going to happen any time soon, here it is:
Today I came home from work feeling utterly depressed, with my soul draining out through the bottom of my trouser leg. But, for once, I did not reach for the beloved red wine. Instead I made a yummy stir-fry, that packed a punch, to lift my spirits. I cannot take the credit for this recipe though as it’s inspired, borrowed and adapted from one of my favourite blogs Karina’s Kitchen.
Ingredients (serves 2)
1 tbsp of olive oil
My new favourite mexican spice blend (from www.dwdips.co.uk)
Half a head of broccoli
1 carrot, cut into matchsticks
10 baby sweetcorn, chopped
Half a red onion, diced
2 cloves of garlic, crushed
125ml vegetable stock
2 tbsp of sweet chilli sauce (I used blue dragon’s Thai Sweet Chilli Dipping Sauce)
Tamari Soy Sauce, to taste
Cashew nuts, to taste (optional)
Stir fry the spice blend in the olive oil for about 1 minute. Then add the vegetables, onion and garlic. Stir fry for 5 mins (or however long it takes them to cook through but still retain a bit of bite). Then add the vegetable stock and sweet chilli sauce (combined and stirred together before adding to the vegetable mix). Cook until warmed through. Serve up and sprinkle on the tamari sauce and cashew nuts. Devour!
And there you have it. Even my toughest critic, Mr C, enjoyed it. So, I am making this again for dinner tomorrow night but instead of having it with rice and vegetable pasta twirls we shall have it with the buckwheat variety.