Anyway on with today's post! For dinner we are having stir-fry which is a favourite in our household but I hadn't yet bubbafied it for Little Miss. Usually when I am making stir-fry I use lashings of soy sauce and mirin (a rice wine) but due to the salt and alcohol in these I wanted to leave these out for LM. I remember another mum telling me that she used lemon and ginger as a sauce for her little one so I used this idea and it turned out delicious. Despite struggling with eating at the moment due to teething, LM enjoyed this a lot and ate more than I expected.
This is a very rough recipe and quantities and ingredients can be easily swapped. This made enough for LM and a small portion for me
Ingredients:
1-2 tablespoons of sesame oil or stir-fry oil
Cube of frozen fresh ginger (I have found these and the garlic cubes invaluable for speedy cooking and you know it won't go off). Use fresh grated ginger if you have it though.
3 tablespoons of lemon juice (add more if you prefer)
3 handfuls of ripped greens (LM's dad was very surprised that there is a vegetable just called "greens"!)
Half a courgette, grated
A handful of cherry tomatoes, halved
A portion of noodles (we used dried wheat noodles and boiled them in water before adding)
Method:
Heat the oil, ginger and lemon in a saucepan
Add all the vegetables and fry for a few minutes.
Add the noodles and cook until all the greens are soft.
And you're done! It's so simple, takes hardly any time and you can use lots of vegetables that are in your fridge. Using frozen fresh ginger and dried noodles means you can have the ingredients in almost always as long as you have some veg in the fridge.
JULES XOXO
