Engagement in culture leads to stir-fry

Thank God for diversity and that we all don't belong to just one culture. That will be so boring. Imagine the monotony of eating the same type of food over and over (YUCK). 
My love for culture has led my wandering feet to multiple restaurants and social gatherings where I have had Nigerian, American, Mexican, Chinese, South Korean, Italian, Polish, Greek, Egyptian, Kenyan, Brazilian, Indian and Hawaiian cuisines. 
While eating, I would dissect the meal, have conversations about the ingredients and ponder on how to replicate them. Once it starts getting complicated, I drown my thoughts because I know my only option is to re-visit the restaurant. 
Chinese stir fry on the other hand is versatile, easy to make, the ingredients are readily available and all you need is a wok. See why I invested in a wok (#winks!).
I make my simple version of the stir fry and omit certain ingredients like brown sugar / honey and corn starch.

Ingredients
Broccoli
Carrots
Mixed bell peppers
Scallions
Sesame seeds
Spices (chilli, paprika, onion, garlic, ginger and curry powders)
Beans sprout / Rice noodles / Lo mein noodles / linguine
Wok oil (It is a mix of soybean oil, sesame oil,onion oil, garlic oil and ginger oil)
Protein (I have used - shrimp, chicken, sausage, meat)
Mushroom (optional)
Worcestershire sauce
Low sodium soy sauce or soy based liquid aminos

I use "coconut aminos" as an alternative to soy based liquid aminos because of the low sodium content.

Method
If using linguine, Lo mein or rice noodles, cook separately according to manufacturer's instruction.
Except for shrimp, thinly slice your protein and mushroom. Stir-fry in hot oil till cooked, put them in a clean plate and set aside. In the same wok, heat some more wok oil and stir-fry all the vegetables (broccoli, carrots, bell peppers and scallions) till a little soft. Add some spices to taste while stir-frying. If using the beans sprout, add that next and keep stir-frying for additional 3 minutes. On a low heat, add some Worcestershire sauce, liquid aminos, your cooked protein (including uncooked shrimp), cooked mushrooms and the cooked noodles / linguine. (Add a whisked egg at this stage if you chose to). Mix and allow to simmer for about 5 minutes. By then, the vegetables should be soft enough. Serve and garnish with some sesame seeds.

If you decide to omit beans sprout or the noodles, you can serve the stir-fry over some steamed rice  or pasta. 


 

 

With linguine, egg and grated mozzarella cheese. (Worcestershire sauce and coconut aminos omitted). With shrimp, Hungarian smoked sausage and rice noodle
 

 

Ingredients With Polish kielbasa and beans sprout
 

 

 With mushroom and lo mein noodles With pork and rice pilaf

Until I challenge myself with another cultural dish, I will keep whisking up different versions of stir-fry and work on pan-tossing without making a mess. 

Right now, I really need a nap.
zzzzzzzz..............................

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