Neil Perry says that "the art of stir frying is the art of organisation". Yep that would be right and there's my problem. Why do so many things in life have to revolve around being organised? I think I would be much happier if the art of mild to moderate chaos and disorder was more highly valued in society. Sure I can be organised, I just need a little more time than ordinary people to get things that way. So the fast art of stir frying demands something from me that I can find difficult to give. Thermomix to the rescue!
It's one of those things that seems unlikely-the Thermomix stir fries vegetables? This isn't 'authentic' stir frying, the action isn't frenetic, the oil isn't overheated, there is no smoke, you can't taste the sizzling Wok in the finished product and for some people this might be a disappointment. However if you want to taste the vibrant flavour of vegetables simply cooked without overheating and to stir fry without being the master of organisation then this is for you.
With this dish you need to chop the vegetables by hand, rather than by Thermomix, so that you get nice textures and shapes that encourage the vegetables to cook at a similar rate
Wombok however can vary in texture, from fine and lacy at the top, to more solid and chunky as you reach the base of the cabbage. The finely textured tips of the leaves require less cooking and so I add them to the Thermomix in the last two minutes of stirfrying.
The choice of vegetables nuts and sauce are up to you, use this recipe as a starting point and move on from there. If I am feeling like meat, I marinate chicken breast in honey, soy and oil then cook in a pan while the vegetables are stir frying.
Cashew Nut and Vegetable Stir FryIngredients
30g Macadamia oil (olive oil will do if that's all you have)
1 Garlic clove
2 pieces of ginger the size of a 20 cent piece
50g Red capsicum cut into batons
200g Broccoli cut into florets
15 Snow peas sliced on the diagonal into thirds
250g Wombok (chinese cabbage) shredded
1 Dessertspoonful of Oyster sauce (Housewife brand)
Basmati or jasmine rice
Set some rice cooking on the stove or cook it in the thermomix and keep separately in the Thermoserver until ready to serve.
Start with a clean, dry Thermomix bowl. Add garlic and ginger to the Thermomix bowl and chop for 5 seconds on speed 7
Scrape down the sides of the bowl with your spatula so that the chopped garlic and ginger are all down the bottom on the cooking surface of the Thermomix
Add your oil and saute on varoma temperature for 3 minutes
Then add all of your vegetables except the wombok and cook for 6 minutes at 100 degrees, reverse and speed soft(that's the spoon symbol)
You may not believe that the vegetables are going to circulate down to the cooking surface and up again, but they will. Try not to spend all of your time gazing into the Thermomix
After 6 minutes, add the Wombok cabbage and oyster sauce, cook for another 2 minutes at 100 degrees reverse and speed soft (spoon symbol).
Watch the Brocolli to see when it has become the vibrant green that signals perfectly cooked. You may have to stop early or add another couple of minutes to the cooking time to get it right.
Aim for slightly under, rather than over cooked, remember the vegies will continue to cook slightly as you serve them up.
When you are happy, pour the stir fry over a bowl of steamed rice and sprinkle liberally with raw cashews.