Asian Hybrid Stirfry

In making this stirfry I spontaneously added various ingredients of south and east Asian cuisine to create a hybrid effect that was interesting and delicious!

Tossing a veggie medley into a frying pan and lightly dusting with curry powder (Ten Thousand Villages fair-trade from Sri Lanka to be exact) is what I did first. The oil I added sporadically while frying is roasted garlic grapeseed oil. Instead of rice I chose to add Japanese buckwheat noodles as a base which can be boiled for 3 minutes and added to the stirfry with additional oil so as to avoid pan-stick action! I added a chopped mix of coriander, basil and rosemary from my herb garden and garnished generously with sesame seeds, chopped mango and coconut sprinkles. I served this dish with crackers and the kiwi chutney that I bought at Windsor's annual Art in the Park that just passed.

After the health feast my friend Craig and I tried to make a vegan cookie/quickbread recipe and it was a complete mess/flop! Pictured below is my post-stirfry success and pre-baking disaster smile. Not all of the recipes I make up or get from other blogs work out of course and those go un-posted! I encourage all to perservere on the veg cooking journey because we all make mistakes and wow is it worth it when you make something new, interesting and yummy to add to the recipe book. And a DIY apron makes any cooking experience better!