Cook a Stir Fry - PEP BB food.sand.stir

Hey Skip team! In my stir fry, I used sesame oil, carrots, peas, cauliflower, celery, leek, purple cabbage, garlic, soft tofu, which fell apart, zucchini, miso, Braggs liquid aminos, and sesame seeds. My kids ate it! So it must have been yummy! 😋

Bacon grease, bamboo shoots, broccoli, carrots, peppers, shrimp, sugar peas, water chestnuts
And for the starch rice I made for the slow cooker bb.

Trying again

These fine things came in the variety box from Azure Standard.  

Leek
garlic
onion
summer squash

eggs are from our chickens.  looks like one goes out to forage more than the other.





onions



summer squash



cast iron skillet with a bit of bacon grease



In the pan for a while,  then eggs on top.  



finished stir fry for two.

Here is my recipe for my stir fry:

7x green onions chopped finely
1 medium packet of carrots chopped course
1 medium packet of crushed peanuts
7x chicken breast filets
2x red bell pepper
3 cups of already cooked brown rice leftovers
1 large bundle of kale
2 tablespoons of butter
4 tablespoons of oil
1x large red onion

I made an egg and rice stir fry. Here are my ingredients:
1 cup rice
6 eggs
1 carrot
1 bunch Broccolli
4 Radishes
1 cup spinach
half onion
garlic powder
dried basil


I cooked the rice and eggs first. Then the hard stuff.


Finished.

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).

Hello,
Here is my submission for this BB, with the stir fry of this evening.

Ingredients : yellow onions, well soaked green lentils, green leaf mix from the garden, whole grain spaghetti, olive oil, soy sauce, sesame seeds, black pepper, garlic, an egg. A few calendula flowers for dressing.
In the mix : goutweed, nettles, swiss chards, wild fennel, blooming borage leaves (I only harvest blooming borage plants, because foxgloves are lurking nearby and some have already been spotted in the veggie garden).
Material : a steel frying pan and a stainless steel casserole.

Recipe : i first fried diced garlic, onions, lentils and sesame seeds in olive oil. Then in parallel i cooked the spaghetti and slowly added the leaf mix to the pan while stirring gently. Seasoning was done with a dash of soy sauce and black pepper ; the egg was added in the end, cracked on the pan and mixed into the dish while still heating.

Have a nice evening,
Oliver

My flatmate and I made dumplings a few days ago so I decided to use up our spare ingredients in a stir fry. These were onion, garlic, grated carrot, leek, red pepper, oyster mushrooms, lime and ginger with salt and pepper. I cooked my rice separately so I could use it with other dishes later.

Using rice, carrots, peas, broccoli, eggs, and an assortment of seasoning, I made a meal for five. (Not counting leftovers.) At one point I thought I had overcooked the vegetables (eep!) But turns out they were fine with the right amount of bite. (Phew!)