Ginger Madness: Quick Stir Fry Recipe

As if the mint & ginger infused green tea wasn't enough to satisfy my craving for ginger, I had to take it a step further. This week, I was wandering around the food isles at Woolies trying to figure out what I would make for my lunch. As usual, I wandered aimlessly for about 20 minutes before realising what my body craved. See, I have to walk around and let my eyes take it all in and communicate with the belly to see if the little man inside jumps up for joy or curls up writhing in feigned pain.

So anyway, after scanning the near empty salad shelves (it was evening-time, and they only had those pasta salads - grossums), my eyes settled on the stir-fry veggie mix. He was jumping for joy- this had to be the meal! Then I had to make the decision- to noodle or not to noodle...I know it sounds crazy but a stir-fry is perfectly good without rice or noodles. Right. Settled on no noodles, no rice. What follows is the recipe I've had for the last two days. It's deelish. Please try it. I don't really do the thing of measuring quantities when cooking, so bear with me please.

Ingredients

Stir-Fry Mix from Woolies/Spar/P&P - or you can make your own using

julliened carrots
florets of broccoli
chopped onion
cabbage (red,white or chinese)
spinach
chinese/regular mushrooms
julliened baby marrows
chopped coriander (not a lot-so it take your taste buds' attention from the ginger-chillies taste)

and whatever else you fancy in your stir-fry

cloves garlic
ginger root
soy sauce/fish sauce
Whole chillies
olive oil/grapeseed oil

Method

Pour a tablespoon of chosen oil into pan. Heat.
Using a pestle and motar, crush chillies, ginger and garlic, then throw it into the pan for frying.
When flavours release, throw the veggies in and mix it all up
Keep turning the veggies over to ensure heat distribution and to make sure all veggies are cooking.
If you like to add salt to everything, this is the part where you add some salt.
Pour some soy or fish sauce and simmer- BUT DON'T LET THE VEGGIES DIE.

Serve with whatever tickles your fancy.

It's very quick to make but it tastes soooooo good!

P.S Sorry for the kak pic, I ate the food faster than I could blog about it. LOL