In preparing this meal, I said to Headchef that all I need (besides the obvious) when cooking, to produce a quick and fab-tasting dish, is onion, green chilli, garlic and cumin seeds! These are the basics in my kitchen that adds great depth and flavour to any meal.
In making this stir fry, which literally took me 15 minutes from the stove-top to my plate, I used a Shogun Power Peeler to ribbon the baby marrow, creating wispy-thin shavings of noodle-like veggies. Protein of most kinds will work on this easy to cook dish, as with the oil of your choice. I used extra-virgin olive oil, which worked well.
This is a lazy-day cooking effort that oozes great taste with minimal ingredients. This recipe makes one serving.
Ingredients
100g chicken, lamb, beef or pork, cut into thin strips
3-4 small to medium baby marrow, topped and tailed and ribboned using a vegetable peeler
1-2 tblsp extra-virgin olive oil, coconut oil or ghee
1 small onion, sliced
1-2 green chillies (chopped, Optional)
1tsp cumin seeds
1tsp freshly ground garlic
Himalayan or Sea Salt and freshly ground black pepper to season
Fresh coriander, chopped
Here’s How
- Heat your oil of choice in a frying pan or wok on the stove top
- Add in the cumin seeds and when they begin to splutter, add in the onions, green chilli and garlic and saute for 2-3 minutes
- Now add in your meat of choice and quickly stir fry until cooked.
- Mix in the ribboned baby marrow noodles and coriander, add seasoning and stir fry for 1-2 minutes
- Turn the cooked stir-fry mix onto a plate, top with coriander if preferred and eat!
