- Left over meat: chicken, pork, beef etc – or you could use fish.
- 2 onions, sliced
- 5cm/2″ fresh ginger, peeled and finely chopped – or grated if time allows.
- 1 big garlic clove, finely chopped
- 1 red chilli, split, deseeded, hands most carefully washed, and chopped into tiddly bits.
- 350g/12 oz bean sprouts
- 350g/12oz courgettes, deseeded and roughly chopped. You could use pak choi or broccoli instead – or even as well.
- 3 tbspn coconut oil – or olive oil – or, better than olive oil, lard.
- 3 tbspn tamari soy sauce, Clearspring a nice tasting brand
- 2 tbspn chopped coriander leaves
- A few shakes of toasted sesame oil – entirely optional. Not v healthy, but v tasty.
- 250g/9oz rice noodles – optional.
Serves 2 – 3
- Cook the beansprouts in boiling, salted water for 5 mins. Then drain.
- Meanwhilst, in a large frying pan or wok, heat the oil and when hot, add the onion. Reduce the heat and cook for about 8 minutes until softened.
- If you want to reheat the meat, add the meat and cook for a further 5 mins. Less time if you are using fish – unless it is raw, of course. At the same time, add in the courgettes.
- Add the ginger, garlic, chilli and 2 tblspns soy sauce and cook for a further few minutes.
- If you are going to eat noodles as well, get them cooked whilst all this is going on.
- Add the bean sprouts, the remaining soy sauce and oil. Also add the noodles if used. Stir about extremely well to mix and to reheat the bean sprouts.
- Serve, sprinkling over the coriander and a few shakes of sesame oil if going for broke.