Whenever I am stomped for what to make for dinner, this creamy wok is my go-to-recipe.
Why is that? It’s delicious, but not fancy and oh so very simple to make. Sometimes I chop up whatever vegetables I have in the fridge, but normally I use a frozen mix. Preferably one with broccoli, water chestnuts, carrot, baby corn, parsnip. For me; broccoli, water chestnuts and carrots are a must in this dish.
This one of the first dinners that became my “specialty”. I was 19, just moved out of home and this is was all me and my friends were ever making. It was my friend Benedicte who served it to me the first time; she had gotten it from a mutual friend also named Benedicte – hence the name; Benedicte’s Wok. I was visiting her at college and she made it in the flat she lived with her boyfriend, and two other guys. Every time I make it, I think about that dinner in that flat. Hysterically located between a gay bar and Mormon church office. We discussed skiing, and a 80ties party they recently threw, our classes… How we went out after, ending up being denied entrance to the gay bar because we weren’t gay. How one of her flatmates, came with a glass of water for me right after my head hit the pillow. In retrospect; maybe there was another reason why those bouncers didn’t let us in 2 in the morning..
Funny how food brings back so many memories. I couldn’t possibly count the number of times I made this since 2004… Did I just date myself there? It doesn’t matter, the point is that in our circle this dinner was a winner. Sometimes we would add chicken or pork, but I prefer it vegetarian. This recipe (meatless) is enough for two and equals about 500 calories per person. I know the recipe cards says it is over 1000, but that is incorrect. I don’t know how fix it. If there is any experts out there, I would appreciate any assistance. I use the Recipe Card plugin.
Post title from “It should be easy” by Britney Spears.
- 1 tbsp olive oil
- 1100 g assorted frozen vegetables
- 3 dl low fat cream
- Soy sauce after taste
- 180 g Chinese noodles
- Heat up the oil in a pan.
- Fry the vegetables until they are crunchy at high heat.
- Pour over cream and soy sauce over the vegetables.
- Lower the heat - and let it simmer.
- Boil the Chinese noodles after package instructions.
- When the cream-soy sauce is creamy, serve the vegetables over the noodles in a bowl or on a plate
- I always put the soy sauce out on the table, that way people can add on. Same with salt and pepper as you may have noticed is absent from the recipe. The soy sauce is salty in itself, and the frozen wedges often come already salted and peppered which is enough for me.