HCH 16 / May 2017
Stir Fry Vegetables with a Touch of Whisky, by Eyal Streett
Hello there HCH fans!
A few months ago I came up with this great recipe. I really loved the result. Now I’m happy to say it passed the ultimate test: I got back from a short visit to Shanghai a couple of weeks ago. Great food over there, no doubt. I made the recipe again last week and I still like it!
As usual I’m giving here a suggestion of ingredients, but you can always leave out, add or change the components as long as you follow the general order behind it (seeds, onion, other vegetables, ginger, sauce, spices, greens).
Not much more to say, so… let’s cook!
1 tsp. linseed
1 Tbsp. chia seeds
1 Tbsp. sesame seeds
1 onion, sliced
1 or 2 squashes cut into sticks
2 carrots cut into sticks
5 cm ginger chopped into fine pieces
1 pak choi rinsed and separated into whole leaves
2 green garlics snapped
50 ml whisky (or a bit more)
1 generous drizzle of soy sauce
1 drizzle of sesame oil
1 drizzle of balsamic-truffle cream
1 generous drizzle of oil for the wok
1 Tbsp. flour (any kind)
1/3 cup water
black pepper to taste
shichimi (or any other spicy powder) to taste
rice or noodles for serving
So, the most important thing here is to have things ready beforehand. First thing is to have everything all vegetables sliced up and chopped and ready to be added to the wok, let aside the pak choi, washed and ready, together with the green garlic (snapped). Also have the different seeds mixed together and you should also blend the water and flour. We should have our rice or noodles ready or being prepared so that we can serve this nice and hot once it’s ready.
Once you’ve got everything ready get the wok on the fire (high). Let it heat up and once it starts smoking add the wok oil, wait a very little bit and toss in all of the seeds, move them around for 10 seconds and add the onion. Let it fry for about one and a half minutes, move everything in the wok around once in a while. Next add the carrots and squashes and stir fry them for about two more minutes, then toss in the ginger and move around for 30 seconds.
Next we’ll add the balsamic cream, soy sauce, sesame oil, whisky and finally the water-flour mixture. Mix everything in well and let it heat up for a minute, constantly moving all ingredients around. Quickly add pepper and shichimi and then, finally, the pak choi and garlic. Mix everything together for about a minute and that’s it – ready to be served!
I have a feeling you’re going to like this one!
Until the next time,
keep on cooking!
Eyal Streett, Madrid, May 2017