wild garlic with tofu, aubergine and oyster sauce

 

Recipe:  Wild garlic with tofu, aubergine and oyster sauce

Another of my food obsessions is the annual hunt for wild garlic (or ramsons, ramps or allium ursinum) as it is also known.  It has a short season - usually between early March and May in the UK but luckily grows abundantly in the woodland - often near bluebells.  It adds a beautifully mild, garlic flavour to stir frys, salads and soups and is packed with nutritional value.  Check out the benefits of wild garlic here. 

Wild garlic is identified by the strong garlicky smell in the air when you are near and when you rub the leaves together in your fingertips.  If it doesn't smell of garlic - it isn't!  Wild garlic looks similar to the leaves of the Lily of the Valley - which is toxic so BE VERY CAREFUL WHEN FORAGING and always ask an expert first!!!! 

For more information about foraging wild garlic you can look here or check out the brilliant 3 foragers or punk domestics.   

If you can't find wild garlic (either foraged or from a farmers market) you can substitute spinach or a leafy green such as bak choi.   

This recipe is a fresh and simple Asian inspired stir fry dish flavoured with oyster sauce, soy sauce, fish sauce and fresh ginger combined with the pure flavours of the tofu and aubergine.  A healthy, quick, delicious and nutritious dinner.  I served this with plain white rice, but it would also be good with noodles.  I hope you enjoy - let me know what you think - and any other wild garlic recipe ideas you have....

preparation time:  10 minutes
cooking time:  10 minutes
author:  chip butties and noodle soup

serves:  2-3 people

ingredients: 
200g wild garlic (well washed and rinsed in cold, running water)
200g tofu (cut into slices/cubes)
1 aubergine (cut into slices/cubes)
50g peanuts (chopped )
5 tbs oyster sauce
3 tbs soy sauce
3 tbs fish sauce
1 tsp chilli flakes
3 inch piece of ginger (finely chopped)
2 tbs oil

instructions: 

• heat a large frying pan or wok with the oil - when hot add the ginger, chilli, aubergine and tofu - stir fry for a few minutes until the aubergine has softened and the tofu slightly browned.
• next add the wild garlic (this may look like too much but don't worry it will wilt down considerably), oyster sauce, soy sauce, fish sauce, and continue to stir fry until wilted down and all heated through (about 4-5 minutes). 
• garnish with chopped peanuts and serve with plain white rice or noodles. 

Featured on Punk Domestics

I am also entering this dish into the May herbs on Saturday challenge hosted by delicieux.  Organised by Karen at lavender and lovage.  

This recipe is also included in Nature's Lunchbox a food foraging challenge organized by Foodie Laura.  Check out the rules here if you would like to enter or look at other entrants.  Happy foraging :-) 

super quick miso, pak choi and beef noodle soup

A recipe for one of my favourite things - noodle soup!!!!  I don't mind what country it originates from or what flavourings are in it;  and whether it's like my Gran's Polish chicken noodle soup or a spicy Asian influenced broth - as long as noodles are involved I am happy! 

This soup is of the Asian inspired variety and is based on what I had in the house - some lovely fresh miso paste, pak choi and leftover roast beef.  You can of course omit the beef completely if you would like or substitute it for pork, chicken, tofu or more vegetables.  I have not over complicated this recipe with lots of herbs and spices and the result is a nice clean tasting broth made from a simple stock flavoured with ginger and garlic.  The miso is stirred in just before serving as it should not be boiled as this destroys its nutritional value.

I finished the dish with some dried chilli flakes, soy sauce and fresh lime, but a big dollop of my hot and sweet chilli, garlic and ginger jam would also not go a miss..........but then again I would say that as it ends up on most of my meals!

I hope you enjoy!

preparation time:  5 minutes

cooking time:  5-10 minutes

serves 3-4 people

ingredients:

• 250g noodles (I used egg noodles but most noodles would work, e.g rice noodles, udon noodles etc)
• 2 litres vegetable/chicken stock (fresh or from stock cubes)
• 3 pak choi - leaves washed and separated (or your choice of green vegetable, you could use greens, cabbage, broccoli etc)
• 2 cloves garlic chopped
• 4-5 thin slices of ginger
• 5-6 mushrooms sliced  (I used chestnut but any would work) 
• 250g roast beef (or substitute for leftover cooked chicken, pork, tofu or more vegetables)
• 3 tbs miso paste 

optional toppings:

• fresh lime
• chilli flakes
• soy sauce
• fresh coriander
• fresh mint
• sesame seeds

• add stock to a large saucepan and then add ginger, garlic and sliced mushrooms and bring to the boil for about 3-5 minutes.

• add the noodles, sliced cooked roast beef, pak choi leaves and simmer for a further 3-5 minutes until the beef and noodles are cooked through.

• take off the heat and stir in the miso paste.

• serve in bowls with your choice of topping - I added freshly squeezed lime juice, dried chilli flakes and a dash of soy sauce.  

This only took me 15 minutes from start to finish - really quick, easy and delicious.  Also a tasty way to use up leftover roast meat.  Let me know how you get on and what you add to your noodle soup :) 

15 minute peanut butter and chilli noodles

an easy, quick, combination of peanut butter, chilli sauce, and soy sauce - creates this delicious Thai inspired noodle dish.  This is one recipe I will be making more than once!  I hope you enjoy it as much as I do. 

serves 3-4

recipe ready in 15 minutes (or less if you are really quick and not using meat!)

 

 

 

 

ingredients

 

250g egg noodles

1 bag stir fry vegetables (I used about 400g size)

300g minced beef (but you can use pork, prawns, chicken, tofu, extra veg - it's up to you)

1 tbs oil

 

sauce:

3 tbs peanut butter (I like crunchy for the texture but smooth is OK)

3 tbs soya sauce

3 tbs sweet chilli sauce

6 tbs boiled water

 

optional sauce extras:

crushed garlic

grated ginger

lime zest

 

optional toppings:

sesame seeds

lime segment

chilli flakes

chopped mint/coriander

chopped peanuts

sliced spring onions

• mix all the sauce ingredients together and leave to one side while you prepare everything else
• turn on frying pan and when hot carefully add oil and fry beef (or other ingredient of choice) for approx 10 minutes on a high heat. Make sure meat is hot and completely cooked through.

• at the same time add noodles to a pan and carefully pour over boiled water to soften (follow packet instructions as noodles take different amounts of time).
• drain when cooked and leave to one side

• when the beef (etc....) is cooked add the stir fry veg mix and fry for a minute on a high heat.
• add the noodles to the pan with the stir fry and meat and pour over the sauce mix
• heat through for a couple of minutes
• serve with optional toppings - I used chopped mint, chilli flakes, sesame seeds and lime segments
• enjoy your super quick and tasty noodles ready in only 15 minutes!