 |
| Stir fry vegetables with Enokitake mushrroms |
When days are getting hotter we have an increased appetite for hot food on our plates. I think it has to do something with the fact that spicy food tend to cool you down. And it's about time to use all the last year chili peppers we still have hanging in the kitchen. One or the other, but this days my food is spicy.
 |
| Dried chili peppers: the last year's harvest |
Stir fry is the first choice: easy to make and quick, which is significant during hot summer day (or we are still in spring days?). I prepare all of the ingredients, and then turn on the oven and in 10 minutes or less our lunch is ready.
 |
| Ingredients for the stir fry |
Stir Fry Ingredients:
- zucchini, pilled and sliced
- chili pepper
- garlic, minced
- ginger, grated
- Enokitake mushrooms
- green peas
- bok choy
- green onion, cut
- white soft part of lemon grass, cut
- half of the orange, cut into wedges
- stir fry sauce or soy sauce, to your taste from a tablespoon to as much as you like
Preheat the wok, add stir fry sauce, chili pepper, ginger and garlic. Stir 15-20 sec and add onions and mushroom, stir another 40-60 sec and let it cook for about 2-3 minutes, stirring. Then add the remaining ingredients and give it a quick stir. Place on a plate and serve with rise or noodles. I usually eat it as is, plain stir fried vegetables.
 |
| Add some chili sauce, sweet and spicy. |
Another treat, that chills me out...
 |
| Chili jam with a cup of hot(!) green tea... |
Do you find that spicy food cools you down?
See you,
Marina
