Cook live with Supervalu 8-9pm on Thursday to win prizes #LetscookNI
Tuesday, June 13, 2017
Updated post- I did it- I made Sarah’s stir fry in the live #LetsCookNI cook along on social media. Its delicious. Here’s a video showing how I made it! https://youtu.be/uJjoD4lgIA4 Supervalu are organising a live cook up event this Thursday and are looking for as many people as possible to join in. Sarah Patterson from the Little Pink Kitchen […]
Updated post- I did it- I made Sarah’s stir fry in the live #LetsCookNI cook along on social media. Its delicious. Here’s a video showing how I made it!
Supervalu are organising a live cook up event this Thursday and are looking for as many people as possible to join in. Sarah Patterson from the Little Pink Kitchen is the Vegetarian Ambassador for Supervalu and will be cooking her favourite stir-fry recipe from 8-9pm while she also takes over Supervalu’s social channels. Thats quite some multi-tasking! Join in using the hashtag #LetscookNI for a chance to win a range of prizes including a food tour for you and 3 friends!
All you have to so is stock up on the ingredients for the stir fry and cook along with Sarah. Feel free to get creative with the recipe and make any additions or swaps to suit you. for I love Sarah’s vegetarian version but I am going to add some chicken breast and edamame beans as these are my 2 favourite ingredients for stir fries!
You can see the ingredients & instructions below and can find it here
I will be cooking along and am really looking forward to the craic! keep an eye out for my updates on @eating_ideas. Don’t forget to use the hashtag #LetsCookNI
Ingredients for Sarah’s spicy stir fry
- 1 Red Onion
- 1 Carrot
- 6 Mushrooms
- 2 tbsp Peas
- 2 Garlic Cloves
- 2 cm Ginger
- 3 Spring Onions
- Coriander small bunch
- 60 g Cashews
- 2 tbsp Sesame Seeds
- 2 tbsp Sesame Oil
- 1 Lime juiced
- 2 tbsp sugar
- 1 tbsp Chilli Oil
- 2 tbsp Soy Sauce
- 2 nests Amoy Straight to Wok Noodles
- 2 Red Peppers optional
- 1 Chilli optional
Cooking Instructions
Finely slice the red onion, use a peeler to cut the carrot into strips and quarter the mushrooms. If you’re using peppers thickly slice them. Slice chillies.
Finely grate or chop the ginger and garlic.
Finely chop the spring onion and coriander and set to one side.
In a small bowl, combine the chilli oil, lime juice, soy sauce and sugar.
Heat a wok or large frying pan over a medium heat.
Add the cashews and sesame seeds, shaking the pan. Cook for 1-2 minutes, until toasted.
Remove the nuts and seeds from the pan and set aside.
Add the sesame oil to the pan, along with the ginger and garlic, stirring well.
Add the red onion to the pan, stirring well and cooking for 1 minute.
Add the mushroom, carrots and peas, again cooking for 1 minute.
If you’re using peppers or chillies it’s time to add them, cooking for 1 minute.
Add the noodles and the sauce ingredients to the pan, stirring well and cooking for 2 minutes.
Transfer to a large serving dish, and top with the nuts, seeds, coriander and spring onion. ENJOY.
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