Wednesday, May 12, 2010


This happens to me a lot. It seems like there's nothing in the fridge. A too soft aubergine; some unloved spring greens; you know how it goes. But limitations make for the best creations. I ended up doing a sort of Asian thing, which is often where I end up leaning. If you've got the store cupboard essentials - soy, honey, and some ginger and garlic, you should be just fine! Here's what I ended up having, with all the Sunday night TV to sooth and rest me for the week ahead:

1 mug sticky rice
1 lemon grass stick

1 aubergine
4 tbsp vegetable oil
1 whole spring greens
2 handfuls of green beans
3 garlic cloves
1 dried chilli
2 tbsp honey
2 tbsp soy sauce
1 tsp fish sauce

Place the rice in a medium pan. Using the same mug, measure 1 ½ mugs of water and add to the rice. Roughly chop the lemon grass into a few chunks and add to the mix. Place on a high heat until it reaches the boil, and then turn the heat to low until nearly all the water has been absorbed. Then fit a lid, turn the heat off, and let it sit while you prepare the rest.

Slice the aubergine in half and then slice into finger width pieces. Salt the pieces in a colander and set aside to draw out excess moisture for about 20 minutes. Rinse under a running tap to rid of salt.

Shred the greens and blanch, along with the beans. Heat the oil in a large pan or wok until it is seriously quivering. Add the aubergines, and fry until they are browning. You will probably need to open a window, as this gets smoky. Finely slice the garlic and chilli and also add, quickly adding the greens and beans before anything burns. Turn the heat down if necessary. Mix together the honey, soy and fish sauce. A jar is good for this. Pour over your vegetables, and simmer for a few minutes.

1 comment:

  1. So true - I always turn to the Asian cuisine if my fridge looks a bit peaky...Last time I made a Leftovers Thai Green Chicken Curry ( ), and it was probably more delicious than if I had used fresh ingredients...everything in it had lived a little!