Hmm… I detect a touch of competition arising in my family across three continents…
I prepared Shan’s Xinjiang Spaghetti with lamb last week and it turned out like this:
Shane made his vegetarian version in Beijing yesterday using aubergines (without spaghetti or lamb!) with the results shown in the picture below and he accompanied it with an egg dish Xi Hong Shi Chao Ji Dan
Not to be outdone, Claire also cooked the lamb dish and accompanied it with a vegetable stir-fry.
“To ensure I’m keeping up with the family in the kitchen I cooked Xinjiang spaghetti this evening, yummy!” she says.
Claire’s dish looked like this in preparation:
And this is her finished product:
Claire says “I also cooked a Chinese winter veg stir-fry with five spice which was also yummy but I couldn’t get a pretty photo!”
Bear in mind that it’s winter where Claire is in Sydney, Australia. Claire’s recipe for winter vegetable stir fry came from her newest, favourite cookbook- Hugh Fearnley-Whittingstall – River Cottage Veg Everyday Cookbook. She made it without the Brussels sprouts because she couldn’t get them in Australia!
Winter Veg Stir-fry with Chinese five-spice
Ingredients (serves 2)
1 large carrot
1 small parsnip peeled
100g Brussels sprouts trimmed
100g shiitake, chestnut or firm button mushrooms, sliced
2 nests of fine quick cook egg noodles (about 50g)
2 tbs sunflower oil
1/2-1 medium hot red chili, deseeded and finely chopped
1 garlic clove finely chopped
A pinch of sugar
2 tbs soy sauce
2 tbs rice wine
1/2 tsp five spice powder
Good squeeze of lime
Sea salt and black pepper
Prepare the vegetables first. Cut the carrot into thin batons and the parsnip into thin discs. Finely shred Brussels sprouts. Slice mushrooms.
Cook egg noodles as per packet instructions.
Meanwhile heat the oil in a wok over high heat. Add shallots and chili and stirfry for 1 minute. Add carrot and parsnip and cook for 2 minutes, then add mushrooms and garlic and stirfry for a couple of more minutes.
Finally add the sprouts and cook for another couple of minutes until wilted. Season well with salt, pepper, sugar and scoop out of the wok.
Drain noodles. Reduce heat under wok and add soy sauce, rice wine, 5-spice powder and noodles. Cook, stirring for a couple of minutes. Return vegetables to the wok and toss the lot together over heat. Finish with a good squeeze of lime.
This sounds delicious and a very suitable dish for using the best of Irish vegetables. I’m looking forward to trying it.