Like most of you, I am pushed for time in the evenings. Used to a more leisurely evening scenario this new 9-5 thing (or 10-6 to be more precise) is pushing my cooking know how to the limits, as I strive to get dinner on the table before it’s time to curl up in bed. Not as easy as it may sound.
You see, when I get home from work I must have a cup of tea before any real kitchen activity begins. So, let’s say I arrive home at 7pm, have my cup of tea, chill for a half an hour whilst catching up on the worlds tweeting, facebooking and all other such essentials, I will not be cooking any time before 8pm. Fact.
Now, let’s say my preparation time (including deciding what we fancy chowing down on plus chopping and whatnot) takes me 20minutes (and it pretty much does) that leaves me 40minutes to get everything cooked and tasting, well, edible, before 9pm – 9pm is the last reasonable time you can eat before people think you’re either bonkers or Spanish. I am neither. Okay, perhaps I am a little bonkers but I am most definitely not Spanish.
Anyhoo, 9pm is still a reasonably reasonable time to be eating – especially given we don’t slumber till 12 at the earliest – and I’ve always preferred to eat late. Except, dinner is not on the table by 9pm. Tonight was 9.30, the night before 9.15 and I’m even sure we ate past 10pm one evening last week. So, you see, I am failing. Hard.
Perhaps the only time we ate early recently (and by early, I mean 8.45) was when I prepared this simple stir fry. It was a bish bash bosh affair and can only be described as a non recipe. I, therefore, will try and accurately express in my recipe below how exactly a non recipe goes. Ahem. Here goes.
bag of stir fry veg (with beansprouts)
handful of mange tout
3 spring onions
1 cup of pre-prepared marinated tofu
2 garlic cloves
1 thumbsize piece of ginger
1/2 red chilli
pre-cooked rice noodles
umeboshi plum vinegar
freshly chopped coriander
slice the onion in half moons. heat a little coconut oil in a frying pan. add the onion.
mince the garlic, ginger and chilli.
add the bag of stir fry veg and mange tout to pan and stir on a high heat for several minutes before adding the minced garlic, ginger and chilli. season with tamari.
when the veg has softened a little add the marinated tofu and fry on a high heat for several minutes. add a splash of ume plum vinegar.
toss in the rice noodles and season with tamari and more ume plum vinegar. stir to incorporate the veg. slice the spring onions (asian stylee) and add to pan ensuring the noodles don’t stick to bottom of pan.
lower the heat and stir through the freshly chopped flat leaf parsley.
serve with spring rolls (f.y.i. the co-operative do the best vegan spring roll – jus’ sayin’!)
Did I make it simple then?