3 times to wok it off

I LOVE stir fry dishes. It’s so easy. Put a few ingredients together, add some herbs, spices and soya sauce. And your quick dinner is done! 

お食事をお楽しみ下さい (enjoy your meal!)

Spinach – chestnut – tempeh

⁃ 600 g (3 cups) spinach
⁃ 500 g (4 cups) chestnut mushrooms
⁃ 1 red onion, chopped
⁃ 1-2 garlic gloves, finely chopped
⁃ 250 g (1 cup + 1/3 cup) cherry tomatoes
⁃ 2 tbsp oil
⁃ 1-2 tsp chili mix

Ingredients marinade tempeh:
⁃ 300 g (1 cup + 1/2 cup) tempeh
⁃ 10 tbsp soyasauce
⁃ 4 tbsp maple syrup

Serves: 2-4 persons
Extra needed: bowl and wok

Cut the tempeh into thin slices, approximately 1 cm thick.
Mix all the spices and herbs together and place the tempeh into the mixture.
Marinade the tempeh for at least 20 minutes, if possible much longer (1 night in the fridge).

Let’s wok it off:
Preheat a wok on high temperature and add the oil. Add the tempeh and bake for about 20 minutes. Lower the temperature to medium heat after 1-2 minutes. In the last 5 minutes; add the mushrooms, onion, garlic and spinach. Add the spinach one hand a time. Mix all together and dinner is ready!

String beans – shiitakes – cashew nuts

⁃ 600 g (4 cups) string beans, cut into small pieces
⁃ 200 g (2 2/3 cups) shiitakes, chopped
⁃ 250 g (2 cups) noodles
⁃ 2 carrots, finely shredded or julienned (bought or spiralized)
⁃ 2 garlic gloves, finely chopped
⁃ 3 cm fresh ginger, finely chopped
⁃ 70 g cashew nuts, roughly chopped
⁃ 1 lime
⁃ 1 tbsp hoisin
⁃ 1-2 tsp soya sauce
⁃ 1 tsp agave syrup
⁃ 2 tbsp oil

Serves: 2-4 persons
Extra needed: pan and wok

Bring a large pot of water to a boil. Place the noodles in the boiling water and boil until tender. This usually takes 5 to 12 minutes. Remove the noodles from the heat and drain. Add a few drops of olive oil and set aside. Preheat a wok on high temperature and add the oil. Add the garlic and ginger and reduce the temperature to middle heat. Add the string beans and shiitakes and mix for approximately 6-8 minutes. Make a mixture of the hoisin, soya sauce and agave syrup. Add the noodles together with the mixture to the wok and mix one last time. Set the plates, add the mixture, add the cashew nuts and sprinkle with lime.

Curry – chickpeas – rice

⁃ 300 g (1 cup + 1/3 cup) brown rice
⁃ 1 can chickpeas, drained
⁃ 1 pack (400 g) of stir fry vegetables (paksoi/red onion/string beans/bean sprouts/pepper)
⁃ 100 g (2/3 cup) green peas
⁃ 1 bag yellow curry paste (dutchies🇳🇱; fair trade🥘)
⁃ 400 ml (1 can) coconut milk
⁃ 2 tbsp oil

Serves: 2-4 persons
Extra needed: pan and wok

Cook the rice as indicated on the packaging. Preheat a wok on high temperature and add the oil. Add the bag of veggies, and wok for 4-6 minutes. Add the paste mixture and stir fry for another minute. Add the coconut milk, chickpeas and green peas and bring to boil. Boil for +/- 10 minutes on low heat. Stir regularly. After 10 minutes, take off the heat and serve with rice.



Categories: Dinner

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