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European Style Stir-Fry
This recipe provides a European twist
to the classic Asian stir-fry. It blends some
Prepare all of the ingredients in advance.
These quantities are for 2 people to enjoy a good sized plateful.
Stir Fry 100g long grain rice Chicken stock 2 medium courgettes 2 spring onions 3 to 4 "Aiguillettes" of duck (strips of lean duck meat) 100g lardons or pancetta or bacon (chopped) Ginger 1 chilli Garlic Handful fresh parsley 2 handfuls of fresh baby spinach leaves Salt Pepper Soy sauce
Preparation in advance
Cook some rice in chicken stock until softened. Drain and set aside for later.
Split the courgettes in half, lengthways, then slice into semi-circles about 3mm thick. Chop the spring onions. Cut the duck into cubes of about 15mm.
Grate the ginger and garlic. Wash the spinach leaves and dry on paper towels.
Chop the parsley into a small bowl, or use a herb mill.
Cooking
Stir Fry Season the meat with salt & pepper. In a hot wok (or large frying pan), brown and cook the meat through. Remove from the heat, drain on kitchen paper and set aside for later.
In a very hot wok (or large frying pan), heat about 3 tablespoons of vegetable oil until smoking, add in the courgettes, lardons and onions. Move around the pan and cook for about 2 minutes. (Cook for less if you prefer crunchy vegetables or longer if you want to add a sweetness and extra flavours to the meal).
Add in the garlic, ginger and chilli. Cook for another 30 seconds.
Return the meat back into the meal. Stir and cook for another 1 minutes.
Add in the chopped herbs and the prepared rice. Taste and re-season if needed. Mix well and cook for a further 30 seconds to 1 minute.
Serving Serve immediately on a plate with chopsticks or a fork & spoon with soy sauce to add saltiness if preferred.
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Asian techniques and ingredients with some typically European ingredients.
The result is a fresh tasting and very healthy meal.