Stir-Fry 2.0
My sincere apologies for the extremely long delay in posting. It’s been an absolute pain moving back to Northern Ireland, but my quality of life has gone up significantly since getting here and starting the PhD has been a great experience so far. Right, right, on to the food.
I haven’t done a cooking post in quite some time, but finally having a fully stocked kitchen that doesn’t resemble the galley on a damn submarine has afforded me the opportunity to try some new things. I invested in a larger wok, and bought a new gizmo for veggies called a spiralizer. Here’s the link for the UK Amazon page:
It makes long noodle-type strips out of veggies, so I thought it would be perfect for a stir-fry. I’ve also got a good friend on the island that’s a vegan, and so being able to do more with veggies means I can actually invite her to dinner instead of inviting everybody except her like some sad poor kid not invited to the party. So, noodle, don’t noodle, either way, we have the technology.
To start, I loaded up on veggies. Behold my bounty!
I then put the carrot and the zucchini through the spiralizer. Pictured here:
It worked like a charm and did exactly what it says on the tin. I mixed them up a bit and took a photo for you folks:
I then chopped up the mushrooms, snap peas, and mutant corn (I assume) to be of good stir-fry size.
Heated up some olive oil in the new giant wok:
And tossed in the mushrooms, pouring some raspberry balsamic vinegar from Sawer’s on top. Have I mentioned how much I’ve missed this shit? It’s like cooking with crack, if crack was delicious balsamic vinegar that made all your food taste better (it isn’t).
But hot damn, you might say. Isn’t that a lot of mushrooms? Go stand in the corner. Mushrooms are fantastic, and they shrink. See?
Told you. Next I put in the snap peas and the corn from Honey I Shrunk the Vegetables, and mixed everything up. I also added a healthy dose of toasted sesame oil. That and the raspberry vinegar made for an amazing combination of sweet and savoury.
Then I got my noodles. Here I used gluten free rice noodles, since vegans can eat those without angering their god (whom I assume is a giant cat with laser eyes and a fierce mane).
I then mixed the noodles in with the veggie-spiralized-noodle things like so:
And tossed it in the wok like a champ, topping it all off with a bit more raspberry vinegar and toasted sesame oil, and created a stir-fry worthy of adoration from vegans the world over. Look upon my creation and weep; weep for the life you’ve chosen and the memories of burgers past. Or just eat. Either way.
I intend to do more with the spiralizer and a lot more cooking, now that I can, so keep a weather eye on the blog. Remember to be fearless in the kitchen. Foodies never die. That is all.