Stir-fry tonight. Long-day-short, we love veggies and there’s nothing more spectacular than onion-ginger-garlic trifecta in hot, bubbly lard. Oh and some veal scraps tossed in for good measure.
With a little veal leftover for breaky, I think we’ve made the most of this good doctor.
Hot pepper paste
Enough is never enough.
Stir-fry was a lovely yum-filled evening but for a veal nub waiting in the wings.
You can see amongst the Robert and the Antifragile, sometimes work mixes with pleasure.
The boys hit their limit quickly. Otto totally dug the soba deep fried in bacon fat. Go bacon fat! Brent ate his share and let the kids finish what was left.
But there are more beings interested in our calories.
… And these chicks
Veal nub devoured, stir-fry gone, we shower and sleep and wait for brighter days involving more at-our-reach ingredients. Please, people resist the temptation to Eat Out. That is all.
Well we waited for something better to come along. And that something was stir-fry. Slicing a little pre-roast nibble, we managed to build an entire stir-fry on this porky nub.
I generally suck at stir-fry despite my earnest efforts. In support of our family food basics to find vehicles for animal fat in our daily meals, I gave ‘er another go. These are the tips that turned bad stir-fry good:
– prepare everything before getting your pan hot
– use two ingredients. In this case, peppers and mushrooms. ( garlic, onions and ginger (G.O.G?) don’t count. They are a given. )
– use lots of lard ( lard has a high heating point )
– get the pan really,really hot
– buy yourself some fish sauce which is clearly the “crack” of the stir-fry world.
– do the G.O.G. first, then the other bits
– season towards the end
After my stir-fry was ready, I added some fresh parsley and a bit of chopped cilantro. The result? It worked! My first stir-fry gone right. I think the garlic-onion-ginger trifecta with a splash of fish sauce sealed the deal.