Comments on: How to make a quick stir-fry from your store cupboard

By: Store-cupboard stir-fry – a sort of global recipe | blogmeal

Store-cupboard stir-fry – a sort of global recipe | blogmeal — Sun, 31 Aug 2014 17:35:58 +0000

[…] original generic recipe can be found here: How to make a quick stir-fry from your store cupboard (8 March 2009) Mostly Eating blog, which is […]

By: Sophie

Sophie — Tue, 07 Dec 2010 21:06:04 +0000

Martin, I usually use quorn chicken style pieces and cook them from frozen.
If I know well in advance I’m going to make something like this I might get the pieces out of the freezer early and let them defrost a bit.

By: martin

martin — Tue, 07 Dec 2010 13:34:39 +0000

This might be a daft question but do you de-frost the frozen ‘chicken pieces’ before throwing them in the wok? Thanks

By: Ashley

Ashley — Fri, 20 Mar 2009 10:38:37 +0000

Looks delicious!! Thanks for sharing – wish we could find these ingredients in our neck of the woods (deep in the Le Marche, Italy countryside)

By: Sophie

Sophie — Fri, 13 Mar 2009 20:46:20 +0000

Thanks for those lovely tips!!! That stir fry looks so appetizing!! Yum Yum :)!!!

By: Christine

Christine — Fri, 13 Mar 2009 12:41:32 +0000

Love your idea of how to make quick stir-fry.
I always use what we’ve got in fridge and make a stir-fry dish on the go. Cook some veggies with a bit of lean meat, seasoning with a traditional Chinese thickening sauce. That’s it. Quite a balanced diet.

By: Abs

Abs — Thu, 12 Mar 2009 20:35:59 +0000

Just made this using chick peas, rocket, baby corn and mangetout and that ready-marinated tofu you get in a packet, with thai red curry paste and a splash of light coconut milk. It’s so good that I’m eating my boyfriend’s leftovers (that’ll teach him to gorge at lunchtime).
I’ve always had a fear of stir-fries being boring or time-consuming but this was anything but. I love the idea of putting the pulses in instead of rice or noodles – much more interesting. This article has demystified the stir-fry for me. Thanks!

By: Elaine

Elaine — Wed, 11 Mar 2009 22:55:54 +0000

You’ve provided such a helpful template for stocking the pantry and planning healthy, tasty meals with variety. If I could recall my high school algebra, I’d be able to tell you how many potential meal combinations one could make from these 6 categories and 28 food items. Although I can’t give you the exact equation, I know the result is a big number.
You’ve also inspired me (and given me confidence) to be creative with stews and use the same template idea for combining legumes, grains, veggies, seasonings and condiments.
Thanks, Sophie.
(Gorgeous photo…love the contrast of green, orange and brown. If it was featured on a menu, I’d definitely order it.)

By: Hippolyra

Hippolyra — Tue, 10 Mar 2009 22:27:10 +0000

It looks lovely Sophie – and is identical to our supper last night.
I have recently treated myself to a pressure cooker which cooks soaked dried beans in a fraction of the time (and I no longer buy cans), I always keep a mix of cooked beans in the freezer, pour a kettle of boiling water over them and throw in the stirfry.

By: healthy ashley

healthy ashley — Tue, 10 Mar 2009 20:16:08 +0000

Stir-fry’s are seriously the BEST dish! You can fit so many odds and ends in there and still have it be nutritious and tasty. Good post!