Tutorwood Cooks – Simply Scrumptious Stir Fry

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Tonight’s dish is a simple, wholesome tasty meal, which with chopping the vegetables, can be on the table in about 20 minutes. The secret to its rapid preparation is to use a combination of fresh and frozen stir fry vegetables, microwave basmati rice and pre-prepared stir fry shots, which are brilliant flavour filled spice mixes. They take all of the guesswork out of making a tasty Asian meal.

You know the drill, comfy slippers, a glass of wine and let’s get into it.

 Ingredients;

Chicken Breast                                    600 gram finely sliced

Red Onion                                            1 finely sliced

Red Capsicum                                     1 finely sliced

Bok Choy                                             4 loosely chopped (include leaves)

Chillies                                                 2 Red, 1 Green, all finely sliced

Stir Fry shots                                      3 tubs, I used Vietnamese for this dish

Bean Shoots                                         1 x 150-gram can

Frozen Stir Fry Vegetables               1 x 500-gram pack

Fresh Ginger                                       1 tablespoon

Soy Sauce                                             2 tablespoons

Microwave Basmati Rice                  2 x 250-gram packs

Method;

The secret for getting this dish cooked quickly is in the preparation. You want to make sure everything is ready to go before you start cooking. I use stainless steel trays to hold the ingredients when I’ve sliced them. My method is to load the containers with the vegetables in the order I’m going to cook them.

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  1. Finely slice the chicken and season with one of the tubs of the spice mix.
  2. Slice the onion and chillies and place in the same tray as the chicken
  3. Open the frozen vegetables and put in another dish ready for cooking
  4. Chop the bok choi and capsicum and place together in another plate with the bean shoots.
  5. Heat the olive oil in a wok and stir fry the chicken in batches for about 3 minutes per batch until all cooked. Put aside and keep warm.
  6. Repeat the process with the frozen vegetables, remove and put with the chicken mix, then cook the bok choi, capsicum and bean shoots.

 

7. Combine all ingredients back in the wok, add the remaining spice packs, and a generous splash of soy sauce for extra taste. Cover and simmer on low heat while the rice cooks.

8. Cook the rice according to the packet directions, then serve and enjoy when it’s all ready.

As always, play with this recipe to make the taste and flavour your own. You can change the meat and use either pork, beef or seafood; it’ll work equally well with any of these meats.

Your comments and questions are always appreciated.

Have fun and cook on!!

Cheers

Bryan

Tutorwood Cooks – Veal Tortellini with Mushroom and Spinach Sauce.

It’s Easter Sunday and after a productive day drawing, writing and general odds and ends, its time to think about dinner. Tonight will be a simple dish using a supermarket pre-made tortellini but pairing it with a homemade, mushroom, spinach and parmesan cream sauce

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Fresh Portobello Mushrooms

The secret is to slow cook the mushrooms in a mix of beef stock, garlic, onion, butter and paprika for 45 minutes to an hour to draw as much flavour out of the mushrooms as possible.

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Mushrooms, Onion, Garlic, Chilli’s simmering in beef stock with Paprika

When you’ve cooked the mushrooms, the dish will be ready to serve less than 1/2 an hour. You can skip slow cooking the mushrooms is you want to save time, then the plate will travel from stove-top to just on thirty minutes.

Right then, pour yourself a glass of wine, or in my case a bourbon and cola, and let’s get cooking.

Ingredients;

Portobello or Brown

Mushrooms,                                 1 kg sliced

Brown Onions                              2 sliced

Red Chilli                                       1 sliced

Green Chilli                                   1 sliced

Garlic Powder                              1 tablespoon

Paprika                                          2 teaspoons

Beef Stock                                      2 cups

Parmesan Cheese                         200 gram

Cooking Cream                             2 x 300ml tubs

Dijon Mustard                              1 teaspoon

Green Spinach                             1 x 120-gram pack

Veal tortellini                               1 x 600-gram pack

Method;

  1. Slice the mushrooms, chillies, and onion and simmer in a large skillet with the garlic, stock and paprika. Bring to a boil and simmer for 30 to 45 minutes, stirring occasionally.
  2. Bring a saucepan with 6 litres of salted water to the boil in preparation for the pasta.
  3. To the mushroom, mix pour in the cream and parmesan and simmer on low heat for 6 minutes
  4. Add the tortellini to the boiling water and cook for 6 minutes or until cooked to your preference.
  5. Just before the pasta is ready, add the spinach leaves to the sauce and stir well.

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    Fresh Spinach added to the Sauce
  6. Use a slotted spoon to remove the tortellini from the saucepan and let simmer for 5 minutes before serving.

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    Adding the Pasta to the sauce
  7. Serve with garlic bread and a green salad.

I hope you enjoy this recipe and remember to play with the ingredients to make this recipe your own.

Have fun and cook on!!!

Cheers

Bryan

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