chinese stir fry

These, I think, can often be boring. But they are easy, quick, and generally quite healthy. I had in my mind to throw one together last night with cabbage, mushrooms, spring onions and frozen raw prawns (then cooked, of course).

Walking home, I realised that I had forgotten the spring onions, a crucial element. And then I remembered my husband’s critique of my last stir fry. (Something along the lines of “too dry…no sauce”) And here I was thinking that soy sauce counted as a sauce. Apparently not.

I decided to pick up one of those Blue Dragon sauce packets – 49p for oyster and spring onion sauce. I’m not proud, but rather tired. Luckily, the calorie count isn’t high in them – but the salt content is pushing upper limits.

It was quickly and easily mixed in at the end. The result? “This is amazing,” he mumbled. I’ll tell you what’s amazing: Fifteen minutes, a sauce packet and a wok and he’s happy, whereas an hour and a half and my pumpkin cannelloni elicits no where near that response! Some things never change.