Because no single way of eating works for everybody.
It’s all very well to talk about cooking things from scratch, with fresh ingredients. But cooking from scratch is not as easy as popping some Packaged Processed Pre-made Perverted PseudoPhood into the microwave, especially after a long day at work.
(And I’m usingthe word “perverted” in the sense of “having been changed from its proper nature”, as defined in the Oxford Dictionary of Current English. I’m not talking about frozen meatloaf in pornographic shapes.)
(Do they make frozen meatloaf in pornographic shapes?)
(And if they did, would you need to show I/D in order to buy them at the grocery store?)
(But I digress…)
Taking the time to cook from ingredients is a price one pays for better health and longer life. So it’s maybe not really so bad. Especially when you have some standbys in your cooking repertoire are easy and fast and fresh.
Here’s one. I’ve been asked to make this once a week for the next little while, so you may judge that it tastes pretty good, too. 🙂
Stir-Fried Beef with Bean Sprouts
1 pound of beef, thinly sliced
1 good-sized mound of fresh bean sprouts, rinsed carefully. (How big is a good-sized mound? Depends on how much you like bean sprouts. Here we get them in 350-gram packages, so use a package. If you get them in bulk or grow your own, use as much of them as you want for this dish. Do not use the canned ones – they taste like they were sprouted in the Tin Woodsman’s jockstrap.)
1 large onion, thinly sliced
1 stalk of celery, thinly sliced
1 cup beef stock
2 Tablespoons corn starch or similar thickener, dissolved in a small amount of water
1 or 2 Tablespoons (or thereabouts) soy sauce
1 or 2 teaspoons coconut oil, or whatever oil you cook with
Heat cooking oil in pan or wok over medium-high heat. Add onions and stir-fry for a minute or two. Add beef and stir-fry some more, until beef is nicely browned. Add bean sprouts and stir fry them for a minute or two as well. Add beef stock and soy sauce, stir a few times, and cover the wok or pan.
Leave the cover on until you can see steam begin to come out from under the lid – this will probably be within about 3 to 5 minutes, but watch it like a hawk because you can’t really predict the time accurately.
When you see the steam emerging, remove the lid. Stir the corn starch and water, and stir it into the liquid in the pan. Heat to boiling, stirring constantly – this should only take a minute or two. When sauce has thickened, decant the dish into a serving bowl.
If you’re going to have some starch with this, serve with rice to soak up the sauce.
This is a basic recipe. You can change it by adding garlic, chilis, five-spice powder, carrot… whatever seems like it’ll go well. Don’t like celery? Leave it out. Put in some shredded cabbage instead. Not a beef eater? Use chicken. Or duck or lamb or pork or whatever meat you’ve got in the fridge. Don’t eat meat at all? Substitute your favourite vegetables, and use vegetable stock instead of meat stock.