Tuesday, 14 January 2014

My new way of eating....... you chop it, you swoosh it...

Low Fat dinners. No lovely crisp crackling, no delicious meaty juices glistening with gorgeous meaty fat...

Fills you with dread doesn't it? Well stop that dreading right now... I have the answer.

Spices and herbs, I think, are crucial when you are leaving fat out of the equation, and the cuisine I think has this in spades (as OH doesn't like Indian which would also be a contender) is Asian stir fried food. Low in fat, high in flavour. And infinitely variable.

So day one of Stir Fry diet -  Prawn and Rice Noodles. Total fat used one teaspoonful of Crush Stir Fry Oil. Total time, including chopping 15 mins.

Six bowls to be prepared in advance.

Bowl one: Noodles - rice sticks, roughly 80-100g per person, these ones need simmering for 10 minutes, but follow the instructions on the package, some just need soaking, some need cooking. Keep them in a bowl of cold water whichever you use.

Bowl two: sliced vegetables, I had slivered sweet white onions, red peppers, julienned carrots, cauliflower florets, green fine beans.  Use enough to fill your serving plate per person.

Bowl three: aromatics - sliced garlic, ginger, kaffir lime leaves and lemongrass.

Bowl four: protein. Raw jumbo prawns (frozen) roughly 6-8 per person, fully defrosted if frozen.

Bowl five: sauce. Two tablespoons oyster sauce, one tablespoon fish sauce for every two people. 

Bowl six. herbs. Chopped basil and coriander.

Hot hot hot wok. first that teeny bit of oil, then aromatics. Swoosh swoosh swoosh.  Add prawns. Swoosh swoosh swoosh until they are pink and opaque. Add veggies. Swoosh swoosh swoosh. Add couple of tablespoons of water, which should turn to steam straight away. SWWWWWOOOOOSH. more swoosh swoosh. Add noodles and sauce. Swoosh swoosh swoosh until all piping hot. Total time should be around 5 minutes max.

Onto plates and sprinkle with herbs.

Eat slowly with chopsticks, and smile righteously to yourself.

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