Quick Veggie and Mushroom Fried Rice (Vegetarian) / Brza pržena riža sa povrćem i gljivama (vegetarijanska)

This blog definitely doesn’t lack quick wok recipes where you throw in a bunch of leftovers and hope for the best. Luckily, those things usually turn out quite well and I am always surprised at how little it takes to whip up a delicious meal.

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INGREDIENTS:

(Yields 4 servings / 0.66 EUR per serving / 2.65 EUR for all)

3 tbsp sunflower seed oil, divided (0.04 EUR)

1 large onion (0.10 EUR)

2 carrots (0.20 EUR)

2 red horn peppers (0.40 EUR)

8 Portobello mushrooms (0.53 EUR)

3 garlic cloves (0.10 EUR)

½ tsp dried ginger powder (0.03 EUR)

½ tsp red pepper flakes (0.03 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

1 tbsp sugar (0.01 EUR)

½ tsp salt (0.01 EUR)

2 eggs (0.40 EUR)

4 cups precooked cold rice (0.27 EUR)

3 tbsp tomato sauce (0.10 EUR)

2 tbsp soy sauce (0.27 EUR)

1 tsp toasted sesame oil (0.13 EUR)

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METHOD:

Wash, peel and thinly slice all the veggies and mushrooms. Whisk the eggs in a small bowl and set aside. Place a deep pan or a wok on high heat and allow to thoroughly warm up. Add two tablespoon of sunflower seed oil and the onion to the wok and saute for a few minutes, until slightly translucent. Gradually add in carrots, peppers and mushrooms, leaving a few minutes in between each veggie. Before adding in the eggs, throw in garlic, ginger, red pepper flakes, black pepper, sugar and salt. Give everything a good stir and cook for a minute so the spices warm up and get fragrant.

Push everything to one side of your pan and add the remaining sunflower seed oil to the empty bottom. Turn the whisked eggs over on oil and cook for a minute or two, while gently folding them over with a spatula. Once the eggs are cooked through, give a good stir and add in the rice, tomato sauce and sesame oil. Stir-fry for a few more minutes, until the rice slightly crisps up. Serve immediately.

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Ovom blogu definitivno ne manjka brzih i lakih recepata za wok, gdje skupa smutite hrpu ostataka i nadate se najboljem. Srećom, te stvari uvijek nekako ispadnu dobro pa se i ja na kraju sama sebi čudim kako je zapravo malo potrebno za pripremiti ukusan obrok.

SASTOJCI:

(Za 4 porcije / 4,97 kn po porciji / 19,86 kn za sve)

3 žlice suncokretovog ulja, podijeljene (0,30 kn)

1 veliki luk (0,75 kn)

2 mrkve (1,50 kn)

2 crvene paprike roge (3,00 kn)

8 šampinjona (4,00 kn)

3 češnja češnjaka (0,75 kn)

½ žličice đumbira u prahu (0,25 kn)

½ žličice sušenog čilija u pahuljicama (0,25 kn)

½ žličice svježe mljevenog crnog papra (0,25 kn)

1 žlica šećera (0,05 kn)

½ žličice soli (0,01 kn)

2 jaja (3,00 kn)

4 šalice kuhane hladne riže (2,00 kn)

3 žlice umaka od rajčice (0,75 kn)

2 žlice soja sosa (2,00 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

PRIPREMA:

Operite, ogulite i tanko narežite svo povrće i gljive. U maloj zdjelici razmutite jaja i maknite ih na stranu. Duboku tavu ili wok stavite na jaku vatru i pustite da se dobro ugriju. Sada u vrući  wok dodajte dvije žlice suncokretovog ulja i luk, pa dinstajte koju minutu dok ne postane staklast. Postepeno dodajte mrkvu, paprike i šampinjone, s time uvijek sve pustite minutu-dvije prije nego ubacite novo povrće. Prije nego što ćete dodati jaja, ubacite češnjak, đumbir, čili, papar, šećer i sol. Sve dobro promiješajte i kuhajte samo minutu, da se začini ugriju i zamiriše.

Sve sastojke pogurajte na jednu stranu woka, pa onda na prazno dno ulijete preostalu žlicu ulja i na ulje iskrenite razmućena jaja. Nježno jaja minutu-dvije preklapajte špatulom dok se do kraja ne skuhaju. Kada su jaja gotova, sve dobro promiješajte pa dodajte u sve rižu, umak od rajčice, soja sos i sezamovo ulje. Kuhajte uz povremeno miješanje još par minuta, dok se riža blago ne zahrska. Poslužite odmah.

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Quick Veggie and Mushroom Fried Rice (Vegetarian) / Brza pržena riža sa povrćem i gljivama (vegetarijanska)

Vegan Hot and Sour Soup / Veganska kiselo ljuta juha

This soup is my absolute favorite and I order it every time when we are having some Chinese takeout. Of course, it’s always better to rely on yourself and prepare your food on your own. I’ve already posted a non-vegan version of this recipe a while back, but I wanted to try out a vegan variation as well. Let me tell you, this turned out delicious and came together super fast.

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INGREDIENTS:

(Yields 6 servings / 1.12 EUR per serving / 6.74 EUR for all)

3 tbsp sunflower seed oil (0.04 EUR)

2 large onions (0.20 EUR)

250 grams oyster mushrooms (1.00 EUR)

100 grams shiitake mushrooms (1.60 EUR)

3 large carrots (0.30 EUR)

1 block of smoked tofu (1.00 EUR)

3 garlic cloves (0.10 EUR)

1 tsp ginger powder (0.07 EUR)

1 tsp red pepper flakes (0.07 EUR)

¼ tsp salt (0.01 EUR)

1 tbsp brown sugar (0.03 EUR)

2 cups frozen peas (0.53 EUR)

1 can white cannellini beans (0.67 EUR)

Handful of fresh parsley (0.13 EUR)

2 tbsp soy sauce (0.27 EUR)

2 tbsp ketchup (0.07 EUR)

6 cups vegetable broth (0.40 EUR)

2 tbsp corn starch (0.08 EUR)

½ cup warm water (–)

3 tbsp apple cider vinegar (0.04 EUR)

1 tsp toasted sesame oil (0.13 EUR)

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METHOD:

Wash, peel and finely dice all the vegetables. Wipe the mushrooms with a damp kitchen towel and cut into thin strips. Add the oil to a large pot on high heat and sauté onion until slightly translucent. Throw in oyster mushrooms and shiitake and cook for a few minutes before adding in carrots and tofu. Allow the carrots to soften a bit before you add in garlic, ginger powder, red pepper flakes, salt and brown sugar. Give a good stir and allow the spices to become fragrant, then dump in frozen peas, beans, chopped parsley, soy sauce, ketchup and veggie broth.

Bring everything to a rolling boil, reduce heat to medium-low and allow it all to simmer for about 10 minutes, until the peas are cooked through. Dissolve corn starch in ½ cup of warm water and then slowly pour it into the soup, while stirring constantly. Allow the soup to cook for another minute or two until it thickens a bit. Remove the soup from heat, stir in apple cider vinegar and sesame oil, taste and adjust seasoning. Serve hot.

This soup also reheats great and will keep refrigerated for a couple of days.

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Ovu juhu jednostavno obožavam i obavezno ju naručim svaki puta kada uzmemo neku dostavu iz kineskog restorana. Naravno, uvijek mi je draže pouzdati se u samu sebe i sama si skuhati ono što jedem. Već sam ranije na blogu objavila ne-vegansku verziju ove juhe, ali sam također željela isprobati i vegansku varijantu. I odma da vam kažem, ovo jelo ne samo da je isplao izvrsno, već je i jako brzo bilo gotovo.

SASTOJCI:

(Za 6 porcija / 8,41 kn po porciji / 50,46 kn za sve)

3 žlice suncokretovog ulja (0,30 kn)

2 velika luk (1,50 kn)

250 g bukovača (7,50 kn)

100 g shiitaka (12,00 kn)

3 velike mrkve (2,25 kn)

1 kocka dimljenog tofua (7,50 kn)

3 češnja češnjaka (0,75 kn)

1 žličica sušenog đumbira u prahu (0,50 kn)

1 žličica sušenog čilija u pahuljicama (0,50 kn)

¼ žličice soli (0,01 kn)

1 žlica smeđeg šećera (0,25 kn)

2 šalice smrznutog graška (4,00 kn)

1 konzerva bijelog graha (5,00 kn)

Pregršt svježeg peršina (1,00 kn)

2 žlice soja sosa (2,00 kn)

2 žlice kečapa (0,50 kn)

6 šalica povrtnog temeljca (3,00 kn)

2 žlice kukuruznog škroba (0,60 kn)

½ šalice tople vode (–)

3 žlice jabučnog octa (0,30 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

PRIPREMA:

Operite, ogulite i fino nasjeckajte svo povrće. Gljive obrišite vlažnim papirnatim ručnikom i narežite na tanke trakice. Ulje stavite u veliki lonac na jakoj vatri, pa prodinstajte luk dok ne bude staklast. Ubacite bukovače i shiitake, te par minuta kuhajte, a onda dodajte mrkvu i tofu. Pustite da mrkve malo omekšaju prije nego ćete ubaciti češnjak, đumbir, čili, sol i šećer. Dobro promiješajte i pustite da začini zamiriše, te tada dodajte i smrznuti grašak, grah, sjeckani peršin, soja sos, kečap i povrtni temeljac.

Pričekajte da sve zavrije prije nego vatru smanjite na srednje-nisku. Ostavite da se sve krčka desetak minuta, dok grašak ne bude do kraja kuhan. Kukuruzni škrob rastopite u pola šalice tople vode te ga polako ulijevajte u juhu, uz neprestano miješanje. Pustite da se juha kuha još minutu-dvije dok se malo ne zgusne. Maknite juhu s vatre i umiješajte ocat i sezamovo ulje. Kušajte i prilagodite začine, te poslužite vruće.

Ova juha se također i dobro podgrijava, a u hladnjaku će držati nekoliko dana.

Vegan Hot and Sour Soup / Veganska kiselo ljuta juha

Minced Chicken, Mushroom and Veggie Stir-Fry with Peanut Sauce / Mljevena piletina, gljive i povrće iz woka u umaku od kikirikija

This is basically the same sauce from this cauliflower recipe. It was so good that I just had to have more of it. The stir-fry is greatly improvised from what we had around the fridge. I think some spring onion would be awesome here, but unfortunately we didn’t have any. Just the same, the recipe turned out delicious.

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INGREDIENTS:

(Yields 4 servings / 1.31 EUR per serving / 5.23 EUR for all)

For the peanut sauce:

2 tbsp soy sauce (0.27 EUR)

2 tbsp warm water (–)

1 tbsp peanut butter (0.13 EUR)

1 tbsp sugar (0.01 EUR)

½ tsp corn starch (0.01 EUR)

1 tsp toasted sesame oil (0.13 EUR)

½ tsp salt (0.01 EUR)

½ tsp red pepper flakes (0.03 EUR)

For the stir-fry:

3 tbsp sunflower seed oil (0.04 EUR)

2 cups minced chicken (2.00 EUR)

2 tbsp soy sauce (0.27 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

3 medium oyster mushroom clusters – around 250 grams in total (1.00 EUR)

2 carrots (0.20 EUR)

3 red horn peppers (1.00 EUR)

1 large onion (0.10 EUR)

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METHOD:

First prepare the peanut sauce by whisking all of the ingredients on low heat until peanut butter and corn starch are completely dissolved and then bring to a gentle simmer. Cook for a few minutes, while stirring constantly so the sauce thickens a bit. Keep the sauce warm while you prepare the rest.

Wash, peel and chop all the vegetables and mushrooms, while keeping the ingredients separated. Place a deep pan or a wok on high heat for a few minutes until thoroughly heated through. Add in sunflower seed oil, minced chicken, soy sauce, salt and black pepper. Stir well to incorporate and break the chicken in small chunks with a spatula. Stir-fry for a few minutes, until chicken is thoroughly cooked through. Then gradually add in chopped mushrooms, carrots, red peppers and onion in this exact order, taking the time to cook every ingredient for a few minutes before throwing in the new one. When all is done, pour in the peanut sauce on top and give a good stir. Serve immediately over a bed of cooked rice.

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Umak u ovom jelu je u principu isti onaj iz recepta sa karfijolom jer mi je bio tako fini da sam jednostavno morala imati još. Kombinacija za wok je uvelike improvizirana od stvari koje smo imali doma po frižideru. Mislim da bi mladi luk super pasao u ovom jelu, ali mi ga na žalost nismo imali doma. Svejedno, jako sam zadovoljna sa time kako je ovaj recept na kraju ispao.

SASTOJCI:

(Za 4 porcije / 9,76 kn po porciji / 39,05 kn za sve)

Za umak od kikirikija:

2 žlice soja sosa (2,00 kn)

2 žlice tople vode (–)

1 žlica kikiriki maslaca (1,00 kn)

1 žlica šećera (0,05 kn)

½ žličice kukuruznog škroba (0,03 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

½ žličice soli (0,01 kn)

½ žličice sušenog čilija u pahuljicama (0,25 kn)

Za wok:

3 žlice suncokretovog ulja (0,30 kn)

2 šalice mljevene piletine (15,00 kn)

2 žlice soja sosa (2,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,15 kn)

3 osrednja ‘grozda’ bukovača – oko 250 g sve skupa (7,50 kn)

2 mrkve (1,50 kn)

3 crvene paprike roge (7,50 kn)

1 veliki luk (0,75 kn)

PRIPREMA:

Prvo priredite umak od kikirikija tako da na slaboj vatri miješate sve sastojke, sve dok se maslac od kikirikija i kukuruzni škrob do kraja ne rastope. Pustite da sve lagano zavrije, te kuhajte nekoliko minuta uz stalno miješanje, tako da se umak zgusne. Držite umak na toplom dok pripremite sve ostalo.

Operite, ogulite i nasjeckajte svo povrće i gljive, no sve sastojke držite razdvojene. Stavite duboku tavu ili wok na jaku vatru i pustite par minuta da se dobro ugrije. Ubacite u wok suncokretovo ulje, meso, soja sos, sol i papar. Dobro promiješajte te piletinu usitnite špatulom. Kuhajte nekoliko minuta, dok meso ne bude skroz gotovo. Sada jedno po jedno ovim redoslijedom dodajte nasjeckane gljive, mrkve, paprike i luk, s time da pustite par minuta prije nego ubacite idući sastojak kako bi se sve dobro skuhalo. Kada je sve gotovo, zalijte umakom od kikirikija i dobro promiješajte. Poslužite odmah preko kuhane riže.

Minced Chicken, Mushroom and Veggie Stir-Fry with Peanut Sauce / Mljevena piletina, gljive i povrće iz woka u umaku od kikirikija

Mushroom and Cabbage Quick Fried Noodles (vegan) / Brzi prženi rezanci sa gljivama i kupusom (veganski)

There is a ton of stir-fry recipes on this blog already, but this one is my current favorite. It comes together super quickly, especially if you already have shredded cabbage and carrots prepared, which I usually do have rolling around the fridge. But even with those additional steps of shredding the veggies, this recipe will take up very little of your time.

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INGREDIENTS:

(Yields 4 servings / 0.74 EUR per serving / 2.97 EUR for all)

3 ramen noodle squares (0.60 EUR)

3 tbsp sunflower seed oil (0.04 EUR)

1 large onion (0.10 EUR)

3 medium oyster mushroom clusters – around 250 grams in total (1.00 EUR)

2 cups shredded cabbage (0.13 EUR)

1 cup shredded carrots (0.40 EUR)

3 tbsp soy sauce (0.40 EUR)

2 tbsp ketchup (0.07 EUR)

1 tsp toasted sesame oil (0.13 EUR)

1 tbsp brown sugar (0.03 EUR)

1 tsp red pepper flakes (0.07 EUR)

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METHOD:

Cook the noodles according to the package instructions to al dente, wash well under cold running water, drain and set aside. Peel and thinly slice the onion. Wipe the mushrooms with a damp kitchen towel and cut them into thin strips.

Place a deep skillet or a wok on medium heat and allow to thoroughly warm up. Add sunflower seed oil and onion slices to the hot pan and cook for a minute or two until translucent. Add in the mushrooms and after a few minutes dump in the cabbage with the carrots. If necessary add a splash of water to the pan, then cover with a lid and leave alone for 2-3 minutes, so the veggies wilt down. Uncover and throw in cooked and drained noodles, soy sauce, ketchup, sesame oil, sugar and red pepper flakes. Give everything a good stir to combine and cook for just a few minutes, so the noodles reheat and finish up cooking. Serve immediately.

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Iako na tu na blogu već postoji hrpa recepata za jela iz woka, ovo mi je trenutno najdraže. Ovakav se obrok može jako brzo pripremiti, posebno ako već imate pri ruci naribane kupus i mrkvu, a što je u našem frižideru učestala pojava. Ali čak i ako morate poduzeti i dodatne korake ribanja povrća, priprema ovog jela oduzeti će vam veoma malo vremena.

SASTOJCI:

(Za 4 porcije / 5,58 kn po porciji / 22,30 kn za sve)

3 kocke ramen tjestenine (4,50 kn)

3 žlice suncokretovog ulja (0,30 kn)

1 veliki luk (0,75 kn)

3 osrednja ‘grozda’ bukovača – oko 250 g sve skupa (7,50 kn)

2 šalice ribanog kupusa (1,00 kn)

1 šalica ribane mrkve (3,00 kn)

3 žlice soja sosa (3,00 kn)

2 žlice kečapa (0,50 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

1 žlica smeđeg šećera (0,25 kn)

1 žličica sušenog čilija u pahuljicama (0,50 kn)

PRIPREMA:

Tjesteninu skuhajte al dente prema uputama na pakiranju. Dobro ju operite pod mlazom hladne vode, ocijedite i stavite na stranu. Ogulite i tanko narežite luk. Bukovače prebrišite vlažnim kuhinjskim ručnikom i narežite na tanke trakice.

Duboku tavu ili wok stavite na srednje jaku vatru i pustite da se dobro ugriju. Na tako zagrijanu tavu dodajte suncokretovo ulje i luk, te ga kuhajte koju minutu da postane blago staklast. Bacite na luk gljive, a nakon par minuta i naribano zelje i mrkvu. Po potrebi dodajte mrvicu vode, a tavu poklopite i pustite jedno 2-3 minute dok povrće ne povene. Otklopite i dodajte kuhanu i ocijeđenu tjesteninu, soja sos, kečap, sezamovo ulje, šećer i čili. Sve dobro promiješajte da se sjedini i kuhajte samo par minuta, da se tjestenina ponovno zagrije i skuha do kraja. Poslužite odmah.

Mushroom and Cabbage Quick Fried Noodles (vegan) / Brzi prženi rezanci sa gljivama i kupusom (veganski)

Spicy Soy Glazed Green Beans and Pork / Mahune i svinjetina u pikantnom umaku

This dish was a very low fuss, spur of the moment type of thing and it turned out amazing. The best thing about it was minimal chopping – I only needed to slice the meat and mince the garlic. So if you have a bag of frozen green beans lying around and some meat, go and make this!

Just a small note, though. I used Gochujang – Korean chili paste because that’s what I had around. You’re welcome to sub that with Sriracha or any other spicy sauce of your choice.

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INGREDIENTS:

(Yields 4 servings / 1.13EUR per serving / 4.52 EUR for all)

For the meat:

500 grams pork leg or shoulder (2.00 EUR)

1 tbsp soy sauce (0.13 EUR)

1 tsp fish sauce (0.13 EUR)

1 tsp Gochujang – Korean chili paste (0.07 EUR)

Good pinch of salt (0.01 EUR)

For the sauce:

¼ cup white wine (0.40 EUR)

2 tbsp soy sauce (0.27 EUR)

1 tsp sugar (0.01 EUR)

1 tsp Gochujang – Korean chili paste (0.07 EUR)

1 tsp corn starch (0.02 EUR)

For the stir-fry:

6 garlic cloves (0.20 EUR)

450 gram bag of frozen green beans, thawed (1.00 EUR)

6 tbsp sunflower seed oil, divided (0.08 EUR)

1 tsp toasted sesame oil (0.13 EUR)

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METHOD:

Cut the pork into thin strips and toss together with soy sauce, fish sauce, Gochujang (or other spicy sauce of your choice) and salt, then leave to sit for about ten minutes. While the meat is resting, in a small bowl mix the sauce by stirring together all of the ingredients, until sugar and corn starch are completely dissolved. Mince garlic and toss with thawed green beans in another separate bowl.

Place wok on high heat for a few minutes to thoroughly heat through. Add 2 tablespoons of sunflower oil and half of the pork. Cook for a few minutes until the meat is done and starts slightly crisping up. Remove the meat, if needed add a bit more oil and repeat with the remaining pork.

Once done, remove all the pork from the wok and set aside. Add the remaining sunflower oil to the same wok and throw in the green bean and garlic mixture. Cook for a few minutes, until everything is sizzle-y (Is that even a word?) and fragrant, but there is still some chew left to the green beans. Pour in the mixed sauce and cook briefly, until the sauce thickens and the alcohol evaporates from the wine. Return the pork to the wok, drizzle with sesame oil, give a good final stir and serve over cooked rice.

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Ovo jelo je nastalo bez puno prtljanja u trenutku nadahnuća, a ispalo je fantastično. Najbolja stvar u svemu je minimalno sjeckanje – samo sam trebala narezati meso i nasjeckati češnjak. Tako da, ako vam se po doma povlači paket smrznutih mahuna i nešto mesa, odmah se bacite na kuhanje!

Samo mala napomena. Ja sam upotrijebila Gochujang – korejsku čili pastu jer sam to imala pri ruci. Vi slobodno umjesto toga stavite ili Srirachu, ili koji drugi ljuti umak po vlastitom izboru.

SASTOJCI:

(Za 4 porcije / 8,45 kn po porciji / 33,79kn za sve)

Za meso:

500 g svinjskog buta ili plećke (15,00 kn)

1 žlica soja sosa (1,00 kn)

1 žličica ribljeg umaka (1,00 kn)

1 žličica Gochujanga – korejske čili paste (0,50 kn)

Dobar prstohvat soli (0,01 kn)

Za umak:

¼ šalice bijelog vina (3,00 kn)

2 žlice soja sosa (2,00 kn)

1 žličica šećera (0,03 kn)

1 žličica Gochujanga – korejske čili paste (0,50 kn)

1 žličica kukuruznog škroba (0,15 kn)

Za wok:

6 češnjeva češnjaka (1,50 kn)

Vrećica od 450 g smrznutih zelenih mahuna, odmrznuta (7,50 kn)

6 žlica suncokretovog ulja (0,60 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

PRIPREMA:

Narežite svinjetinu na tanke trakice i pomiješajte sa soja sosom, ribljim umakom, Gochujangom (ili kojim drugim ljutim umakom po izboru) i soli, pa ostavite da miruje desetak minuta. Dok meso odmara, u maloj zdjelici smućkajte umak tako da miješatesve sastojke dok se šećer i kukuruzni škrob skroz ne otope. Sitno nasjeckajte češnjak i u još jednoj posudi pomiješajte sa odmrznutim mahunama.

Stavite wok na par minuta jaku vatru da se dobro zagrije. Dodajte 2 žlice suncokretovog ulja i pola mesa. Kuhajte par minuta dok meso ne bude skroz gotovo i lagano se ne zahrska. Maknite meso iz woka, po potrebi dodajte još malo ulja te ponovite sa ostatkom svinjetine.

Kada je svo meso gotovo maknite ga iz woka i stavite na stranu. Dodajtepreostalo suncokretovo ulje u wok i ubacite miks mahuna i češnjaka. Kuhajte koju minutu, dok sve ne počne dobro krčkati i mirišati, ali mahune još uvijek imaju nešto hrskave teksture. Dolijte unutra mješavinu umaka te kratko kuhajte dok se umak ne zgusne, a alkohol ne ispari iz vina. Ubacite natrag svinejtinu, pokapajte sezamovim uljem, dobro sve još jednom promiješajte i poslužite preko kuhane riže.

Spicy Soy Glazed Green Beans and Pork / Mahune i svinjetina u pikantnom umaku

Mushroom and Veggie Fried Rice (vegetarian) / Pržena riža sa gljivama i povrćem (vegetarijanska)

Fried rice is one of my favorite dishes because it’s very quick and versatile. It’s a fabulous way to use up some odds and ends you have rolling around your fridge. Also, it’s sooo tasty. I could eat fried rice pretty much every day and never get tire of it.

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INGREDIENTS:

(Yields 2 servings / 1.67 EUR per serving / 3.33 EUR for all)

For the sauce:

1 tsp Gochujang – Korean chili paste (0.07 EUR)

1 tbsp warm water (–)

1 tbsp honey (0.13 EUR)

2 tbsp soy sauce (0.27 EUR)

1 tsp toasted sesame oil (0.13 EUR)

1 tsp apple cider vinegar (0.01 EUR)

½ tsp corn starch (0.01 EUR)

For the stir-fry:

4 tbsp sunflower seed oil, divided (0.05 EUR)

1 small onion (0.07 EUR)

2 big oyster mushrooms (0.27 EUR)

4 Portobello mushrooms (0.53 EUR)

1 red bell pepper (0.53 EUR)

4 garlic cloves (0.13 EUR)

2 large carrots (0.40 EUR)

2 eggs (0.40 EUR)

2 cups precooked cold rice (0.20 EUR)

2 tbsp sesame seeds (0.13 EUR)

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METHOD:

First make the sauce by whisking together all of the ingredients until it’s all well incorporated and dissolved. Set aside. Wash, peel and finely dice all the veggies and mushrooms. In a small bowl whisk the eggs.

Add two tablespoons of sunflower seed oil to a wok or a pan on high heat and saute onion for a few minutes, until slightly translucent. Add in oyster mushrooms, cook briefly and then add in the Portobello mushrooms. After a minute or two dump in bell pepper and minced garlic. Stir-fry for a couple of minutes before adding in carrots. Once it all cooks down, push everything to one side, scraping the bottom of the pan clean.

Pour the remaining two tablespoons of oil to the free pan bottom, then add in whisked eggs to the oil. Cook the eggs for a minute or two, gently folding them over with a spatula until they are done. Stir everything together and add in the rice. Allow to reheat and slightly crisp up for a few minutes before pouring the sauce over everything. Give a good stir and serve immediately, sprinkled with sesame seeds.

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Pržena riža mi je jedno od omiljenih jela jer je jako brza za spremiti i vrlo prilagodljiva. Ujedno je i super za iskoristiti sve ostatke koji vam se kotrljaju po frižideru. A da ne spominjem činjenicu koliko je samo fina. Što se mene tiče, prženu rižu mogu jesti svaki dan i nikada mi neće dosaditi.

SASTOJCI:

(Za 2 porcije / 12,48 kn po porciji / 24,95 kn za sve)

Za umak:

1 žličica Gochujanga – korejske čili paste (0,50 kn)

1 žlica tople vode (–)

1 žlica meda (1,00 kn)

2 žlice sojinog umaka (2,00 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

1 žličica jabučnog octa (0,03 kn)

½ žličice kukuruznog škroba (0,02 kn)

Za wok:

4 žlice suncokretovog ulja (0,40 kn)

1 mali luk (0,50 kn)

2 velike bukovače (2,00 kn)

4 šampinjona (4,00 kn)

1 crvena paprika (4,00 kn)

4 češnja češnjaka (1,00 kn)

2 velike mrkve (3,00 kn)

2 jaja (3,00 kn)

2 šalice kuhane hladne riže (1,50 kn)

2 žlice sezama (1,00 kn)

PRIPREMA:

Prvo spremite umak tako da u maloj posudi dobro izmiješate sve sastojke dok se sve ne rastopi i sjedini. Stavite na stranu. Operite, ogulite i fino nasjeckajte svo povrće i gljive. U maloj zdjelici razmutite jaja.

Dvije žlice suncokreovog ulja dodajte u wok ili tavu, pa na jakoj vatri kratko prodinstajte luk dok ne postane staklast. Ubacite bukovače, kratko kuhajte, te dodajte i šampinjone. Nakon minutu-dvije dodajte papriku i sjeckani češnjak. Kuhajte uz miješanje nekoliko minuta prije nego što ubacite i mrkvu. Kada se sve kratko prokuha, pogurajte svo povrće i gljive na jednu stranu tave i dobro postružite sve sa dna.

Preostale dvije žlice ulja dodajte na prazni dio tave pa direktno na ulje ulijte razmućena jaja. Minutu-dvije kuhajte jaja, s time da ih špatulom nježno preklapajte sve dok ne budu gotova. Sada sve promiješajte te dodajte rižu. Pustite koju minutu da se riža ugrije i da se blago zahrska prije nego što sve zalijete pripremljenim umakom. Još jednom dobro promiješajte i odmah poslužite, posipano sezamom.

Mushroom and Veggie Fried Rice (vegetarian) / Pržena riža sa gljivama i povrćem (vegetarijanska)

Minced Turkey Stir-Fry / Mljevena puretina iz woka

This recipe is super cheap, tasty and quick, which makes it ideal to prepare during work week. Or, you know, when you are too lazy for some elaborate cooking. Either way, you definitely won’t be disappointed with the results. I also scored some ground turkey and red peppers on sale, so this dish came out even cheaper.

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INGREDIENTS:

(Yields 4 generous servings / 0.86 EUR per serving / 3.42 EUR for all)

For the meat:

2 cups ground turkey (1.33 EUR)

Good pinch of salt (0.01 EUR)

Good pinch dried chili flakes (0.03 EUR)

1 tsp fish sauce (0.13 EUR)

1 tbsp soy sauce (0.13 EUR)

4 tbsp sunflower seed oil (0.05 EUR)

For the veggies:

1 tbsp sunflower seed oil (0.01 EUR)

3 red bell peppers (1.00 EUR)

4 garlic cloves (0.13 EUR)

2 large onions (0.20 EUR)

2 tbsp soy sauce (0.27 EUR)

1 tsp toasted sesame oil (0.13 EUR)

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METHOD:

Toss the turkey with salt, chili, fish sauce and soy sauce, then leave to rest for a few minutes. Meanwhile, thinly slice peppers and onions and mince garlic. Place wok on high heat for a few minutes to get thoroughly heated through. Add in two tablespoons of oil and half of the meat, then stir fry until crispy. Remove the finished turkey and repeat with a second batch, then remove all of the meat and set aside.

Add another tablespoon of oil to the same wok and sliced peppers. Cook for a few minutes before adding the garlic and onion. When the veggies are done, return the meat, season everything with soy sauce and sesame oil, stir and serve over cooked rice.

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Ovaj jelo je jako jeftino, fino i brzo, pa je idealno za pripremiti tijekom radnog tjedna. Ili jednostavno onda kada ste prelijeni za neko zahtjevno nakuhavanje. U svakom slučaju, sigurno nećete biti razočarani. Također, nabasala sam na mljevenu puretinu i crvene paprike na sniženju, pa je zato ovo jelo ispalo još i jeftinije.

SASTOJCI:

(Za 4 izdašne porcije / 6,44 kn po porciji / 25,76 kn za sve)

Za meso:

2 šalice mljevene puretine (10,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat sušenog čilija u pahuljicama (0,25 kn)

1 žličica ribljeg umaka (1,00 kn)

1 žlica soja sosa (1,00 kn)

4 žlice suncokretovog ulja (0,40 kn)

Za povrće:

1 žlica suncokretovog ulja (0,10 kn)

3 crvene paprike (7,50 kn)

4 češnja češnjaka (1,00)

2 velika luka (1,50 kn)

2 žlice soja sosa (2,00 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

PRIPREMA:

Pomiješajte puretinu sa soli, čilijem, ribljim umakom i soja sosom i ostavite da odmara koju minutu. U međuvremenu tanko narežite papriku i luk i sitno nasjeckajte češnjak. Stavite wok na jaku vatru na par minuta da se dobro ugrije. U zagrijani wok dodajte dvije žlice ulja i pola mesa, pa kuhajte dok se meso ne zahrska. Maknite puretinu iz woka i ponovite sa ostatkom. Svo meso izvadite iz woka i stavite na stranu.

U isti wok dodajte žlicu ulja i narezane paprike. Kuhajte par minuta prije nego dodate češnjak i luk. Kada je povrće gotovo, vratite meso u wok, začinite sve soja sosom i sezamovim uljem, dobro primiješajte i poslužite sa kuhanom rižom.

Minced Turkey Stir-Fry / Mljevena puretina iz woka