A healthy lockdown recipe, creole stir fry
I hope you’re all doing OK, locked in your homes. I can’t really complain as I am one of the lucky ones with a big garden. To help you cope with isolation, some of you may have seen some of my cooking videos on social media. I’ve always tried to cook healthy and comforting meals, but at this moment in time, I think it’s even more crucial that we try to do so. So here you have it “a healthy lockdown recipe, creole stir fry”
(Don’t worry if you don’t have all the veggies listed here, whatever is in your fridge, if you have only one kind of veg, it’s fine to use just that).
2 carrots, finely sliced (use a potatoe peeler for this, easier)
150 g mange tout
150 g green beans
4 cabbage leaves finely chopped
2 spring onions
A bit of fresh ginger grated
Garlic (as much or as little as you like)
Soya sauce (3 TBSP) and fish sauce (1TBSP)
500 g of chopped pork (can be chicken or beef also)
2 Tbsp of vegetable oil
A wok or a non stick frying pan
One chopped onion
One spring onion and one chilli finely chopped
Start by frying the meat first. Once it is nice and brown add the onions, once these are soft add the garlic and ginger, then add the carrots and the green beans, stir continuously for a minute or two. Then add the cabbage and mange tout. Mix in your soy and fish sauce, stir for another minute or two. At the end add the spring onions and chilli. Serve with plain rice.
You can also see a video here
P.S: if you are vegetarian or vegan, you can do this recipe too, just start by frying the onions first and follow the rest of the steps.