Saturday, 2 May 2015


That's right folks, we're going fusion on MattyB Bakes today with this Italian inspired stir fry that
uses fresh basil to really give this quick evening meal some real pizazz! I got the idea from Ching Le Huang's new book (buy it! Its brill!) and whilst basil might not be something you would expect in an Asian dish but it does work really well. Add in the stir fry holy trinity of garlic, ginger and chili and you are onto a winner. Whats better is that once you have prepped all the veg, you can this this done from wok to plate in less than 30 minutes!

If your a fan of Asian food you should always make sure you have fresh garlic, ginger and chili in your kitchen. Your never going to be short of fab meals with those knocking around. Don't use dried versions if you can although if you only have them to hand then a tsp of each should suffice. If you must you can also leave the chili out if your not a spice fan.

The same rules don't apply to the basil. Only use fresh basil leaves for that fab green color and punchy herby kick. I really think you will lose the whole essence of this dish if you use dried basil.  It won't work as there is more than just the flavor that the fresh leaves have to offer. Pick up some fresh leaves from the supermarket instead. You have been warned.

The pine nuts at the end are simply to add a bit of crunch to your stir fry. If your allergic or just aren't a fan leave them out. I tend not to fry my veg for long as I like a bit of bite to them but you can fry for longer if you prefer it softer and then your pine nuts will give you that textural difference the meal needs.

So the Quorn and veg I've used? Merely serving suggestions. Use whatever veg you like or use some meat if your not vegetarian. Just make sure meat and harder veg such as carrots go in for a few minutes before the rest of the softer veg so that it all cooks through evenly.

Let's get too it. This is so quick and easy to make but the new flavor combinations will still make it an exciting meal for your friends and family.

Asalian Stir Fry

1 Chopped Red Chili
2 Tsp Grated Fresh Ginger
2 Grated Garlic Cloves
Half A Diced Aubergine 
Handfull Of Halved Cherry Tomatoes
1 Diced Red Pepper
1 Diced Yellow Pepper
Handfull Of Chopped Mushrooms
Handfull Of Quorn "Chicken Pieces"
1 Medium Bunch Of Chopped Basil
1 Tbsp Light Soy Sauce
1 Tsp Oyster Sauce
Handfull Of Beansprouts 
Handfull Of Pine Nuts

  1. Start by heating a lightly oiled wok on a medium to high heat until it starts to smoke and as in you chili, ginger and garlic. Fry for two minutes to release their flavors.
  2. Throw in the aubergine, tomato, peppers, mushroom and Quorn. Turn the heat up to high and fry until the aubergine has softened.
  3. Chop half the basil and add to the wok along with soy, oyster sauce and beansprouts and continue to fry, coating everything in the sauce until the veg is cooked to your liking.
  4. Remove from the heat and sprinkle over the remaining basil and the pine nuts.

How quick and simple is that! Serve your stir fry super hot straight from the wok on a bed ad rice or noodles and get your chopsticks on. The beautiful burst of freshness coming from that basil will whiz around your mouth from the first bite and if like me you'll have kept a bit of crunch on your beansprouts to work with the pine nuts and contrast with the soft little cherry tomatoes and all the other beautiful fresh veg.

It's Asalian and it's delicious. Momma is going to love it!

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