The only thing you need to be meticulous with in this recipe for Singapore Stir Fry is getting your vegetables ready ahead of time. You can make use of any vegetables you have in the fridge so be sure to change it up to suit the season.
Dave and I are meticulous about closing our gate. This is a habit we have had since 2001. Mainly because we had an escape artist for a dog. Our Jack Russell Patch would run away at any given opportunity. I have left home with the garage door wide open, but never the gate. Last month we drove to Strand for Hannah’s first birthday party. A few blocks down the road the security company called to say the alarm had gone off. As we are having an issue with the one zone we told them not to worry about going to see if all was OK. An hour into the party Dave got a call from someone up the road from us to say she had Scarlett with her. We rushed out of the party and I called to let Lisa know we were on our way.
She asked where we lived as she wanted to help us by taking Scarlett home. But she would not get into her bakkie. Scarlett gets car sick and will not get into a car without help. This is the reason I had to go with Dave. Lisa was too far away from our house to walk Scarlett there in a short amount of time. When we got there she was lying in the mud shaking. So when Dave put her into the car I got covered as well. My seats were muddy and needed to be cleaned. But at least we got her home safe and sound and this time closed the gate behind us. I am sure we won’t do that again as it was a mad rush to get back to the party for the time we had left to be there.
Click on the links for conversions and notes.
Singapore Stir Fry
- 165 g rice vermicelli
- Water for boiling and refreshing
- 60 mls canola oil
- 150 g shitake mushrooms, thinly sliced
- 2 large cloves garlic, crushed
- 4 red spring onions, thinly sliced
- 1 red chilli, finely chopped
- 100 g tenderstem broccoli, cut into 2cm lengths
- 100 g baby pak choi, leaves separated
- 2 medium carrots, peeled and ribboned
- 1 red pepper, cut in half, seeded and thinly sliced
- 75 mls soy sauce
- 5 mls curry powder
- 15 mls palm sugar
- 60 mls water
- Salt and freshly ground black pepper to season
- 1 lime, cut in half
- Bring a pot of water to the boil and cook the vermicelli for 2 minutes
- Remove from the water and refresh in a bowl of cold water
- Drain and set aside
- Place the oil into a wok and heat over a high temperature
- Add the mushrooms and stir before adding the garlic, spring onions and chilli
- Stir-fry for 30 seconds then add the rest of the vegetables
- Add the soy sauce, curry powder and palm sugar
- Stir-fry for 2 minutes then add the noodles and the water
- Season and squeeze the lime juice into the wok
- Stir to combine and serve straight away