Frying in a pan is my go-to form of cooking these days, though SKIP
is helping me expand my abilities, so I figured I'd give this one a go!
For stir-fry in particular, I tend to go with chicken/bacon, mushrooms
, peppers and spinach. Soy sauce, chinese five-spice, sesame seeds also tend to feature. Then the whole thing gets buried in egg noodles, stir up and serve.
Went for a slightly different approach. It's not entirely clear if dried noodles count as pre-prepared or if the ramen reference is to sauce packets, but out of an abundance of caution and a healthy desire to try new things, I went with rice. I also made the sauce, a mixture of reduced salt soy sauce, vegetable stock, honey
, sesame oil, fresh garlic, and some ground ginger. For similar reasons, I even made the vegetable stock (first attempt doing so) from onion, celery, carrot, and past-their-prime tomatoes
As with my soup entry, this recipe served primarily to use up the fresh ingredients in my fridge, in this case primarily (3 whole) peppers and (2 or 3) carrots, the remains of spinach, and a whole bag of radishes. The meat comes in the form of "cooking bacon", an inexpensive bacon that appears to be offcuts that couldn't be used for rashers - which is perfect for me since I'd typically cut up my bacon into little strips anyway for frying into various meals. I've become a fan of it due to the long shelf life and low price (and also it's bacon).