A very British stir-fry
December 17, 2009
This is one of my favourite kinds of meals, because it’s infinitely adaptable in the ingredients you can use, and really simple to cook. Last night, I used up some pork mince, a leek and some fast-fading brussel tops to make what is essentially a stir-fry. I sautéed the sliced leek and chopped brussel tops in a little olive oil, added some garlic, sage, and salt and pepper, then once the vegetables were soft, chucked in the pork mince, raised the heat a little and stirred to break up the meat. Add a little water at this stage, if you don’t like it too dry. The mince takes barely five minutes to cook, so it really is as quick as any Chinese stir-fry. I had some boiled potatoes with it, but you can have pretty much any form of carb – rice, pasta, or some crusty bread to mop up the delicious juices.
It’s one of those convenient meals where you can use anything that’s in your fridge. Simply adjust the herbs and seasoning to go with the vegetables and meat you’re using, and it’ll be really tasty every time.