Stir-fries are a fantastic invention – chuck into a wok some rice/noodles, protein and whatever veg you have at hand, drizzle with your flavourings of choice (at the moment I’m crushing on kecap manis) and dollop into a bowl. A satisfying meal easily prepared in less than half an hour. However, since becoming vegetarian our stir-fries have consistently featured tofu with the occasional surprise appearance of cashews. Now I’m all for a good tofu stir-fry, please don’t get me wrong. But at times one needs to step outside the box and mix things up a bit. A breath of fresh air if you like. This Egg and Rice Vermicelli stir-fry does just that. Continue reading
Taste Without Waste 