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)

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

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

Crispy Tofu Stir-Fry (vegan) / Povrće iz woka sa hrskavim tofuom (vegansko)

This is another one of those recipes where I’ve been too lazy to cook an elaborate meal and just threw together a bunch of random things I had around the house. A bag of frozen mixed Asian veggies really came in handy here and saved me a bunch of peeling, slicing and dicing. Also, if you’re like me and recovering from a food coma which inevitably follows each and every holiday, this recipe is just for you as it’s loaded with veggies and healthy stuff. Plus, this dish is tasty and won’t feel like a punishment. 😀

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INGREDIENTS:

(Yields 4 servings / 0.93 EUR per serving / 3.37 EUR for all)

For the marinade:

3 tbsp soy sauce (0.20 EUR)

2 tbsp orange juice (0.07 EUR)

Good pinch of dried chili flakes (0.03 EUR)

For the stir-fry:

3 tbsp sunflower seed oil (0.04 EUR)

1 block of smoked extra firm tofu (1.00 EUR)

1 bag of frozen mixed Asian veggies (1.33 EUR)

4 garlic cloves (0.13 EUR)

Big handful of fresh spinach (0.67 EUR)

1 tsp toasted sesame oil (0.13 EUR)

2 tbsp sesame seeds (0.13 EUR)

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METHOD:

Whisk together the marinade ingredients. Dice the tofu (or go fancy as I did and cut into triangles) and mix with marinade. Allow to sit for at least 10 minutes, while your frozen veggies thaw a bit in a colander. If you’re not using extra firm tofu, you’ll want to press out excessive water before you dice and marinate it. For that I suggest wrapping tofu block in clean kitchen towels and pressing it down with a heavy pot for at least an hour.

While your tofu is marinating, mince garlic and wash and pat dry spinach. Place wok on high heat for 2-3 minutes to thoroughly heat up. Drain the tofu of marinade, but reserve all liquids for later on. Add oil to your hot wok and stir-fry tofu for about 5 minutes, until crispy and golden brown on all sides. Remove tofu from wok and set aside.

Dump the thawed veggie mix with minced garlic into the remaining oil in your wok and cook for about 5-10 minutes, until slightly caramelized. Add in the spinach and reserved marinade, stir and cook for a minute or two until spinach slightly wilts down. If you think there’s too much liquid in your wok, you can sprinkle a bit of corn starch over everything and give a good stir to thicken the situation. Return tofu to wok, drizzle with sesame oil and give a final stir. Serve immediately over a bed of rice and sprinkled with sesame seeds.

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Ovo je još jedan od onih recepata gdje sam bila prelijena za nakuhavanje kompliciranog obroka i jednostavno sam smutila neke random stvari koje smo već imali doma. Vrećica miješanog smrznutog azijskog povrća me je spasila od beskrajnog guljenja i sjeckanja. Također, ako ste kao ja i oporavljate se od krkanja koje neizbježno prati svake blagdane, ovaj recept je baš za vas jer je nakrcan sa povrćem i zdravim stvarima. A pošto je i ukusan, nećete se osjećati kao da ste u kazni. 😀

SASTOJCI:

(Za 4 porcije / 7,01 kn po porciji / 28,05 kn za sve)

Za marinadu:

3 žlice soja sosa (1,50 kn)

2 žlice soka od naranče (0,50 kn)

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

Za wok:

3 žlice suncokretovog ulja (0,30 kn)

1 kocka dimljenog ekstra čvrstog tofua (7,50 kn)

1 vrećica smrznutog azijskog povrća (10,00 kn)

4 češnja češnjaka (1,00 kn)

Veliki pregršt svježeg špinata (5,00 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

2 žlice sezama (1,00 kn)

PRIPREMA:

Pomiješajte sastojke za marinadu. Narežite tofu na kockice (ili budite fensi kao ja i narežite na trokutiće) i pomiješajte ga sa marinadom. Pustite da se paca desetak minuta, dok vam se smrznuto povrće malo odmrzne u cjediljci. Ako ne koristite ekstra čvrsti tofu, poželjno je da iz njega istisnete višak vode prije nego ga narežete i stavite marinirati. Moj je prijedlog da ga u tom slučaju umotate u papirnate ručnike i pritisnete teškim loncem na barem sat vremena.

Dok se tofu marinira usitnite češnjak i operite i krpom lagano posušite špinat. Stavite wok na jaku vatru na 2-3 minute da se dobro ugrije. Ocijedite tofu od marinade, ali svu tekućinu sačuvajte za kasnije. Dodajte ulje u vrući wok i popecite tofu dok ne bude hrskav i zlatno-smeđi, oko pet minuta. Maknite tofu iz woka i stavite na stranu.

Mix povrća i usitnjeni češnjak bacite na preostalo ulje u woku i kuhajte oko 5-10 minuta da se povrće lagano karamelizira. Dodajte špinat i marinadu koju ste sačuvali, promiješajte i kuhajte još koju minutu da špinat povene. Ako vam je u woku ostalo previše tekućine, možete po povrću posipati malo kukuruznog škroba i sve dobro promiješati da se zgusne. Vratite tofu u wok, pokapajte sezamovim uljem i za kraj još jednom izmiješajte. Poslužite odmah preko kuhane riže i posipano sa sezamom.

Crispy Tofu Stir-Fry (vegan) / Povrće iz woka sa hrskavim tofuom (vegansko)

Pork and Cabbage Spicy Noodle Stir-Fry / Prženi pikantni rezanci sa piletinom i kupusom

These noodles are something else, I tell you. I made a big batch, which I finished in just a few days. Now I’m plotting to make more. These were quickly whipped up in order to clean up the fridge and I accidentally ended up with a fantastic dish. Excuse me while I run to the store to get more pork.

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INGREDIENTS:

(Yields 4 servings / 1.08 EUR per serving / 4.32 EUR for all)

For the meat:

2 cups ground pork (2.00 EUR)

1 tbsp fish sauce (0.27 EUR)

1 tbsp soy sauce (0.13 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

4 tbsp sunflower seed oil (0.05 EUR)

For the stir-fry:

2 squares of ramen noodles (0.40 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

1 cup shredded carrots (0.40 EUR)

5 garlic cloves, minced (0.17 EUR)

1 tbsp Gochujang – Korean chili paste (0.13 EUR)

3 cups shredded cabbage (0.20 EUR)

1 tsp fish sauce (0.13 EUR)

2 tbsp soy sauce (0.27 EUR)

1 tsp toasted sesame oil (0.13 EUR)

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METHOD:

Toss the pork together with fish sauce, soy sauce, salt and pepper. Allow to rest for a few minutes. Meanwhile, cook the noodles according to package instructions to al dente. Rinse under cold water, drain and set aside.

Place wok on high heat to get thoroughly warmed up. Add two tablespoons of sunflower seed oil and half of the pork. Cook for about five minutes, until crispy and dark brown. Remove pork, add two more tablespoons of oil and repeat with the remaining meat. Remove all of the meat from wok and set aside.

If necessary, add another tablespoon of oil to the wok and dump in shredded carrots. The carrots are gonna release some water, so that’s going to help you to deglaze the pan. Stir well, then throw in minced garlic and Gochujang. You can also use chili flakes or fresh minced chili instead of Gochujang. Give a good stir and cook for about 30 seconds so the flavors release from spices before adding in shredded cabbage. Stir-fry the cabbage until it slightly wilts down, for about 3-5 minutes. Return the pork to the wok, add in noodles and season with fish sauce, soy sauce and sesame oil. Give a good final stir and serve immediately.

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Ovi rezanci su nešto ekstra, kažem vam. Bila sam si skuhala veću količinu koju sam slistila u samo par dana, pa sada sve nekako kalkuliram da napravim još. Kombinacija sastojaka je rezultat toga što sam morala počistiti ostatke iz frižidera, a sasvim sam slučajno završila sa mrak jelom. Sada me ispričajte dok skoknem do dućana po još svinjetine.

SASTOJCI:

(Za 4 porcije / 8,10 kn po porciji / 32,41 kn za sve)

Za meso:

2 šalice mljevene svinjetine (15,00 kn)

1 žlica ribljeg umaka (2,00 kn)

1 žlica soja sosa (1,00 kn)

Dobar prstohvat soli (0,01 kn)

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

4 žlice suncokretovog ulja (0,40 kn)

Za wok:

2 kocke ramen tjestenine (3,00 kn)

1 žlica suncokretovog ulja (0,10 kn)

1 šalica ribane mrkve (3,00 kn)

5 češnjeva češnjaka, sitno sjeckanog (1,25 kn)

1 žlica Gochujanga – korejske chili paste (1,00 kn)

3 šalice ribanog kupusa (1,50 kn)

1 žličica ribljeg umaka (1,00 kn)

2 žlice soja sosa (2,00 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

PRIPREMA:

Pomiješajte meso sa ribljim umakom, soja sosom, solju i paprom. Pustite da odstoji nekoliko minuta. U međuvremenu skuhajte rezance al dente prema uputama na pakiranju. Isperite pod mlazom hladne vode, ocijedite i stavite na stranu.

Stavite wok na jaku vatru da se dobro ugrije. Dodajte dvije žlice suncokretovog ulja i pola mesa. Kuhajte oko pet minuta, dok se meso ne zahrska i ne dobije boju. Maknite meso, dodajte još dvije žlice ulja i ponovite sa preostalom svinjetinom. Maknite svo meso iz woka i stavite na stranu.

Po potrebi, dodajte u wok još žlicu ulja i ubacite ribanu mrkvu. Mrkva će otpustiti vodu i od nje će se iz woka otpustiti sve mrvice od prženja mesa. Dobro promiješajte pa ubacite sjeckani češnjak i Gochujang. Promiješajte i kuhajte tridesetak sekundi da se iz začina otpuste arome prije nego dodate zelje. Kuhajte zelje uz povremeno miješanje dok malo ne povene, oko 3-5 minuta. Vratite u wok meso, dodajte rezance, te sve začinite sa ribljim umakom, soja sosom i sezamovim uljem. Za kraj još jednom promiješajte i odmah poslužite.

Pork and Cabbage Spicy Noodle Stir-Fry / Prženi pikantni rezanci sa piletinom i kupusom