Stir Fry's are knows to be crisp and fresh. But they don't always have to be. This is a creamy take on a stir fry and it is quite good over pasta or rice. Easy to make and all the ingredients are usually found in my fridge. So easy1
Oh, it's the last day of 2015 if you can believe it!!! So wishing you all a wonderful 2016. Personally, I am looking forward to a great year. So, lets see and make it the best one yet!
Creamy Stir Fry
1 Red pepper, cut into strips
1 Leek, thinly sliced cross ways
1 Small head of broccoli, cut into florets
1 Cup/75 grams of fresh mushrooms, halved
4 Garlic cloves, crushed
Salt and pepper to taste
1/2 Cup/50 grams fresh grated parmesan
1 Cup/240 ml cooking cream
1/2 Cup/120 ml vegetable stock
Small handful of Arugula
2 tablespoons olive oil
Blanche the broccoli by pouring boiling water over it through a colinder and then immersing it in cold water. I always do this to ensure that beautiful bright green colour and crisp taste. Set aside.
In a large skillet heat the olive oil and add the garlic. Toss in all the vegetables, excluding the fresh arugula. Give a good stir and cook over medium heat for 8-10 minutes until the vegetables start to soften. Add in vegetable stock and continue to cook for a further 5 minutes. Stirring occasionally. Add in the cooking cream all at one and stir well. Let it thicken for about 3-4 minutes and add the parmesan and fresh arugula. Season with salt and pepper to taste. Serve over pasta or rice.
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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