Asian, Fakeaway, Prawns, Tofu

Firecracker Prawn, Tofu and Chinese Leaves Stir Fry with Rice (£3.17 per person)

I’m now 37 weeks pregnant with Baby “Flipper” and I can’t wait for him to be here, seriously, being pregnant is the hardest I have ever done in life. Yesterday I was sick quite a bit and the husband mainly cooked for me. This morning as well, he made me breakfast as I was not feeling well. I just about managed to have some bread with butter this lunch time, but was feeling so sick. Hyperemesis Gravidarum is awful, I wish no other woman should ever suffer from it.

However, this afternoon, I was feeling better again. In the fridge, we had Chinese Leaf that needed to be used. To be honest, I wasn’t inspired, but then I remembered that Wagamama does a gorgeous firecracker prawn dish, so I sat out to try and make that, price in restaurant is around £12.00 and you get 5 prawns each.


Looking around again in store cupboards, fridge freezer I found quite a few items that would go well together. At 15:00 I managed to do all my preparation for the dinner, I even put the rice in the rice cooker so when Toddler “Blip” came home from nursery all I needed to do was cook the food. And what a good idea, especially, as on my way to the nursery I started to get lots and lots of contractions. They have settled down now though, but made cooking much easier as all I had to do was put the food in the wok, in the right order and taste it… Amazingly, I also managed to keep the food down.

Now, I have had a warm bath and the contractions seems to have settled so Baby “Flipper” probably won’t appear today. But soon I got a feeling. Toddler “Blip” tried the prawns and rice, but he was quite tired so it didn’t really hit the spot for him. Luckily, that meant he was happy to go to bed around 19:30.


The Husband loved the dish, he didn’t have the rice though, as still doing low carb.

Firecracker Prawn, Tofu and Chinese Leaf Stir Fry with Rice

Serves 2

Ingredients

Rice, enough for 2 people (around 1 cup full)
3 Garlic Cloves, finely chopped
1 Tbsp Ginger, grated
3 Spring onions, finely chopped
½ Small Red Onion, finely sliced
2 Tbsp Coriander, chopped
1 Green or Red Chilli (optional)
½ Chinese leaf, cut into 1 cm slices
15g dried black fungus (optional)
150 g Firm Tofu (optional – you could just use a bit more prawns)
150 g Tiger Prawns
2 Tbsp Sesame Oil
1 tbsp Chilli Bean Paste (alternative Siracha sauce will work)
1 Tbsp Tomato Puree
1 Tbsp Rice Vinegar
1 Tbsp Soy Sauce
1 Tbsp Black Sesame Seeds

Method:

  1. Start by cooking the rice as per your preferred method. I use a rice cooker and it works for me.
  2. Then whilst the rice is cooking prepare all the vegetables.
  3. Peel the garlic and finely chop it, grate the ginger, finely chop the white part of the spring onions and quarter the chilli if using. Place it in a separate bowl.
  4. Finely chop the green part of the spring onions and coriander and add it to a separate bowl (this is going to be the garnish).
  5. If using the black fungus, make sure to add it to a bowl and soak it in boiling water (normal mushrooms could be used instead or you could just leave it out). – drain the black fungus and place in a bowl.
  6. Finely, slice the red onion and put it together with the black fungus.
  7. Cut the Chinese leaves into 1 cm slices. Keep it separately
  8. Cut the Tofu into pieces, try and use a firm but NOT silken tofu, as this will hold its shape much better.
  9. Clean the prawns, making sure the poo string has been removed (nothing worse than eating that part).
  10. Then make the chilli sauce by adding 1 tbsp sesame oil, Chilli Bean Paste, Tomato Puree, Rice Vinegar and Soy Sauce together in a bowl and mix well.
  11. Now if your rice is almost finished you are ready to cook the dish (it takes around 10 minutes to cook)
  12. Firstly, heat the sesame oil in a large wok on a high heat (non-stick is best if not non-stick you may need more oil). Once it’s hot add the bowl of garlic, ginger, spring onion and green chilli to the wok. Cook for around 30 seconds, then add the red onions and Black fungus if using and cook for another minute.
  13. Now add the prawns and tofu to the mixture, as soon as they start to turn pink you should add the marinate you have made. Stir everything together and cook for another minute or so.
  14. Toss in the Chinese leaves and cook for another minute and make sure everything is coated in the sauce.
  15. Now serve the stir-fry with your cooked rice and sprinkle over the coriander, green part of the spring onions and sesame seeds.

This dish is lovely served with a fresh minty cucumber pickle on the side, I’ll post the recipe for that another day.

Bon appetite – as my granddad would have said

Costings:

These has been based on Tesco’s prices and the basic products where possible (Correct as per July 2017). For this dish, I have also had to refer to the prices for some ingredients from other stores.. mentioned in the description

Rice, (basic Tesco) 5p
Garlic Cloves, 9p
Ginger 10p
Spring onions 15p
Red Onion 10p
Coriander 10p
Green Chilli 20p
Chinese leaf 63p
Dried black fungus 41p  – Chinese supermarket
Firm Tofu 76p
Tiger Prawns £3.00
Sesame Oil 20p
Chilli Bean Paste 15p
Tomato Puree 5p
Rice Vinegar 20p
Soy Sauce 5p
Sesame Seeds 10p 

Total price: £6.34  – which is £3.17 per person.

 

Chinese, Tofu

Mapo Tofu

I’m pregnant again and unfortunately been suffering from HG (Hyperemisis Gravidarum) since week 6.. I’m now, 33 weeks pregnant and near the end!! 

Initially I lost 7kg. However, with medication I have been feeling slightly better. 

Not long ago I really fancied / Craved Mapo Tofu..a Chinese dish.. one thing is to fancy something another is to eat it, when suffering from hg..

But here is the recipe…
Mapo tofu – for 4 portions around 63p a portion. I have tried costing it, but difficult to do accurately due to the fact that I buy the Chinese ingredients in a Chinese supermarket and in big portions xx

Ingredients

150 ml chicken broth (3p value Tesco cubes)
1 teaspoon cornstarch (3p)
2 teaspoons soy sauce (5p)
1 teaspoon sugar (5p)
1 tablespoon sesame oil (10p)
2 medium cloves of garlic, minced (6p)
2 teaspoons minced ginger (5p)
4 green onions white part only, minced (20p)
1/2 teaspoon Sichuan peppercorns (5p)
100 g ground pork or beef (Morison £2.00 for 500) 40p
2 teaspoons doubanjiang (chili bean paste) (10p )
Approximately 340g of silken tofu, drained and cut into 2 cm cubes. (£1.30 from local Chinese shop).

= £2.42
+basic rice 10p

Total £2.52 which is 63p per person..

green part of green onions minced for garnish

1. Add the chicken stock, cornstarch, soy sauce and sugar to a small bowl and stir to combine.

2. Heat a wok or large frying pan until hot. Add the sesame oil, garlic, ginger and green onions and stir-fry with a spatula until fragrant. Add the Sichuan pepper and continue stir-frying.

3. Add the ground pork and use the spatula to break it up into small grains (you don’t want clumps of meat). When the pork is cooked, add the doubanjiang and stir to distribute.

4. Add the tofu, and toss to mix (if you stir it, the tofu will lose its shape).

5. Give the stock mixture a good stir to incorporate anything that may have settled, and then pour it over the pork and tofu. Toss to coat, then boil until the sauce thickens.

6. Garnished with the green parts of the green onions, then serve with hot rice.

mapo tofu

 

Bon  Apetit