A Thai style stir fry made with fresh vegetable and Chicken or fresh vegetables and Tofu. Incorporating the healthy lifestyle techniques, this stir fry is made with just 2 tsp of vegetable oil and vegetables are cooked to the bare minimum to preserve the nutrients and the crunchiness. The dish is medium hot with dry to little sauce. Vegetables would include Carrot, Beans, Capsicum, Celery, Broccoli and Buk Choy. Select Chicken or Tofu to go with the vegetables. Served with Jasmine Rice.
Most of the Stir Fry we get in the restaurants are laced with oil. Going by traditional asian style cooking, I also used to cook with a lot of oil. But since the time I have learnt how to cook with minimum oil and sometimes with no oil but to use the oil within the vegetable and meat, I tried experimenting making stir fry with minimum oil. And the result is this dish made with just 2 tsp of oil. And I can assure you that this dish tastes as good as anywhere else.
Please make your choice of Veg + Chicken or Veg + Tofu
Contains: Soybeans and soybean products (eg Miso, soy milk etc)
About your cook, Umesh (Dee Why)
My passion for food has come from my mother, she is a great cook and has won many awards for cooking in India. When I was small, around 15 or 16 years of age, I used to type out her recipes on a typewriter so that she could mail them to the magazines for competitions. Once when she was not there, I looked up her recipe book and made chilli chicken and fried rice and I was thrilled at my achievement. That ignited my passion for cooking. Since then I have always experimented with food. I am not limited to Indian cooking, I also cook Asian, Mediterranean, Italian, in fact I am big fan of Jamie Oliver and have cooked so many of his recipes….watch out for my Jamie Oliver specials! I love to cook because I feel you can be so creative with simple things available, forget the recipes, forget the complex processes, just take whatever you have and make whatever you want to make. If you believe in it you will come up with a dish. I have an education in hospitality where I formalised my passion for cooking. But later I changed to an IT Career in Hospitality and limited my passion to the home front. I can’t wait to share my passion and creation with others in the community.