The Versatile StirFry with Tenderstem:
This is one of my favourite quick meals. You can make it as light or substantial as you want by varying the amount of rice or noodles in the dish and you can swap and change many of the ingredients – it works very well with beef, pork, prawns, calamari instead of chicken for example. Just use some common sense with the flavouring – I’d use a more robust soy for beef or pork and make more of an effort to find lemon grass if I was serving a fish version!
Tenderstem is a great ingredient to be the ‘main’ green vegetable. It cooks quickly and has a strong enough flavour to cut through without taking over the dish completely. And, it’s very, very simple to prepare, just cut off the ends and slice through any really large pieces.
The seasoning comes from soy sauce, some kind of acid (I used lime juice here, but rice wine vinegar works well), and a selection from chilli, coriander, garlic, sesame oil, ginger and lemon grass.
You need a wok or a large frying pan, so that you can ‘stir’ the ingredients without everything going all over the cooker. Then just use your imagination. You can add in more vegetables, but I rather like the combination of one or two vegetables, one meat or prawn ingredient, noodles and spices.
Disclaimer: I was sent the tenderstem free of charge as part of the Tenderstem in 10 challenge