I can’t believe it’s Sunday already! I’ve been working all weekend so it hasn’t felt like much of a weekend. I’m working a late shift this afternoon but Monday is my day off (hurrah!). Nothing much has been going on in my world. I still love my placement/rotation but some of the staff are a little scary and I find myself swimming in the deep end sometimes, and feeling like I can barely keep my head above water. To be expected, I guess. Considering I’m back to doing shift work, my IBS hasn’t been so bad… I’ve made a few essential alterations to my diet that I think are helping but it’s early days yet so things could change.
Since I miss you and wanted to post something I thought I’d share this great recipe which is perfect for when you fancy a takeaway but want something fresher and healthier. These two dishes really compliment each other so I recommend that you go to the extra bit of effort to multi-task. They’re still really easy to make, trust me.
Chinese take-away for one
Part 1 – Chinese 5-spice Wok-fried Vegetables
3 cups of chopped mixed vegetables, including a chopped small red onion
1 tsp chinese 5-spice
1 tbsp olive oil
2 tbsp tamari sauce
Heat up the oil in a wok over a medium-high heat. Once heated, add the chinese 5-spice and stir to release the spices. Next add the vegetables and stir to coat them in the oil and spice mix. Then add a splash or two of water (the water should evaporate relatively quickly in the bottom of the wok. The trick here is to have the heat right so that the vegetables lightly steam. At this point you should be constantly stirring the vegetables. Do this for a few minutes then turn the heat down to low-medium and leave the veg. Now start the rice…
Part 2 – Spinach, Mushroom and Tomato Fried Rice
1 cup spinach, packed (chop them up a bit of they’re large leaves)
1 large juicy tomato, roughly chopped
3 mushrooms, roughly chopped
1/2 sweet yellow onion, roughly chopped
1/2 inch fresh ginger, finely grated
1 tbsp tamari
1 tbsp toasted sesame oil
1 tsbp rice wine vinegar
1 heaping cup cooked basmati rice
Heat the oil in a wide-bottomed saute pan over a medium heat. Once hot, add the onions. Saute until softened. Then add the ginger- stir quickly for 15 seconds, ensuring that the ginger doesn’t burn (unless you want a weird bitter taste to your dish?). Next add the tomatoes, mushrooms and spinach. Saute for a couple of minutes. Once the spinach begins to wilt add the rice. Saute again to mix everything together. Then add the rice wine vinegar and tamari. Continuing sauting until the spinach has wilted, the tomatoes have broken down a bit to release their juice, and the rice is steaming hot.
Somehow, during this process you want to be continually checking on your 5-spice vegetables and giving them a good saute every now and again. I recommend having the pans next to each other so it’s easy to flit back and forth. Once the vegetable dish is sauteed to your liking (they should still have some bite to them and be in no way mushy) then you’re ready to serve up!
What’s been the best thing about your weekend so far?
Mine’s been chilling out with the husband and some really nice white Cote Du Rhone wine on Friday night, and watching some “quality” TV (The Wire, X Factor and Arrested Development).