A couple of my posts recently have been about special occasion food that requires a bit of extra effort, long, slow cooking or (sometimes) expensive ingredients, such as the last post Shananigans’ Wagyu Stew.
But the joy of Chinese cooking is the ease with which you can use cheap and readily available ingredients to whip together, in minutes, a tasty stir-fry that tickles your taste buds on a miserable autumn evening. So I’m posting this recipe as an example of how you can use up left-over vegetables to produce a nourishing weekday meal requiring little or no meat.
Yesterday I had friends to dinner and, as one of my guests can’t digest spicy food at the moment, I made Shan’s Xinjiang Spaghetti with Lamb, using peppers instead of chilli and mange touts instead of green beans, as I couldn’t find any Irish green beans over the weekend. So tonight I had a small amount un-cooked lamb left over and odds and ends of vegetables. The recipe that follows is something of a cross between Shan’s Xinjiang Spaghetti and Irish Vegetable Chow Mein. Play around with it, using whatever you have to hand, but remember what Shan has taught me – the importance of having a variety of colour and textures on the plate to get a range of nutrients and to excite the palate.
Shananigans’ Lamb and Vegetable Stir-fry – yang rou chao shu cai – 羊肉炒蔬菜
Serves 2 – 3
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