Stir-Fried Kale with Mushrooms, Garlic and Ginger

Yes, it's been a while since my last blog post. I've not stopped cooking or eating but lots of other things have happened over the last 18 months. First I was made redundant from my IT job of 23 years and then at the start of this year I was diagnosed with Type-2 diabetes which has meant that I have had to modify my diet a bit. I now have a new job (5 days a week rather than 4 (boo) but it is at a great institution (the National Archives at Kew) so I'm very busy so quick and easy food is the way to go. I'm no Jamie Oliver but one can try! This serves two and can be on the table in 20 minutes.

Ingredients

300g of kale (or savoy cabbage) stems removed and shredded into bite sized pieces
1 small onion finely sliced
50g of chestnut mushrooms sliced
3cm piece of fresh ginger, peeled and shredded
3 cloves of garlic finely sliced
one dried chilli (optional)
2 tablespoons of rape seed oil
2 tablespoons of oyster sauce
2 tablespoons of soy sauce
6 tablespoons of water

Method

Get your wok heating while you shred the kale, garlic, mushrooms, onion and garlic.
Heat the oil in the wok then add the onions garlic chilli (if using) and ginger. Stir-fry for a couple of minutes over a high heat then add the mushrooms. Keep stir frying for a minute then add the kale. Stir fry for 3 minutes until the kale has wilted then add the oyster sauce, soy sauce and water. Stir fry for a minute then put a lid on and turn the heat down for 5 minutes until the kale is cooked.

Serve with noodles of boiled rice.

Options

If you have some cold roast meat, shred it and add along with the kale.
Some toasted cashews or peanuts would add an extra crunch if tossed in at the end of the cooking.

Steamed Sea Bass with Stirfried Broccoli

Summer is finally here and after a strenuous stroll around Kew Gardens (and an even more strenuous visit to the shop!) something quick, light and flavourful was called for. Serves 2

Ingredients
2 Sea Bass fillets
1 Thumb sized chunk of ginger peeled and cut into matchsticks
2 cloves of garlic peeled and cut into matchsticks
1 head of broccoli - broken into florets.
120g rice (I use a basmati wild rice blend for flavour and texture).
Dark soy, sesame oil, vegetable oil 
Small bunch of coriander, coarsely chopped.

Method
Cook the rice. My method is to add twice as much water by volume as rice. Bring to the boil then cover and put in the oven (110C) for 20 mins.
Put a folded sheet of foil in a steamer over boiling water. Put half the ginger and garlic on the foil. Sprinkle soy sauce, sesame oil and a grind of black pepper on the fish and put skin side down on the foil. Cover the pan and steam for 10-12 minutes.
Five minutes before the fish is ready heat some oil in a pan or wok. Add the rest of the garlic and ginger and stir fry briefly. Add the broccoli and some more soy sauce and stir fry briefly. Add a tablespoon of water, toss and cover until the broccoli is cooked. Once the rice is cooked and it to the broccoli and soy mixture and toss. Sprinkle the coriander on the fish and broccoli and serve.

Leftovers - Sweet and Sour Turkey

Fancied something with a bit of zing this evening. Serves three or 4 at a stretch depending on how much turkey you have. I cook this in a large (and very cheap) Ikea wok that now has a very nice patina.

Ingredients

1 Medium Onion - Finely sliced into half-moons
1 Large Red pepper - sliced
3 sticks of celery - chopped
2 cloves garlic - finely chopped
Thumb sized chunk of garlic peeled and finely sliced into matchsticks
1 small can of pineapple chunks
1/2 hard white finely sliced
Shredded leftover turkey
1 teaspoon of cornflour
1 tablespoon of tomato purée
2 tablespoons of vinegar
2 tablespoons of soy sauce
1 tablespoon of chilli sauce (or more if you like it hot or add fresh green chilli)

Fry the onion garlic and ginger in a glug or two of vegetable oil until starting to colour. Add the pepper and celery and stir fry for a few minutes until they start to colour. Add the turkey and stir fry. Drain the pineapple and add the chunks, vinegar, soy sauce, tomato purée and chilli sauce. Stir. Mix cornflour into reserved pineapple juice and add to the pan and stir to thicken the sauce. If the sauce is too thick add more pineapple juice or orange juice or vinegar depending on the sweet/sour balance you want.

Serve with boiled rice.