They say that 1 in 10 NSW residents are going to the shops every day, because they want to get out of their house. I mean, are these people serious? Do they not care about Covid-19?
Sure, Australia is doing so much better then the rest of the world. But it doesn’t take too many people doing the wrong thing for us to quickly end up in a tricky situation. In fact, I find it crazy to see how many people just aren’t following the restrictions and brazenly post on social media them gathering in groups or letting their children play on play equipment.
And because the majority of people are doing the right thing, they think that they’re okay doing what they are doing. But really what they are saying is ‘I don’t give a shit about anyone but myself – and I have no sense of civic duty’.
But I can’t watch these people any more, or add commentary into the online space – as it is just going to end up being too bad for my mental health. So I’ll just share my recipe for ‘you don’t have to go to the damn shops’ lunch. I’m also embracing Jamie Oliver’s ‘Keep Cooking and Carry On’ mantra of swapping out anything for something else you may have at home.
Recipe: Quick Asian Lunch – also known as ‘you don’t have to go to the shops’ lunch
- 1 cup of shredded wombok
- 1 cup of shredded red cabbage
- 1 cup of shredded carrot
- 2 spring onions
- 1 tbsp sesame seeds
- 1 tbsp sesame oil
- 2 eggs
- 1 tbsp kecap manis
- 1 tbsp sriracha sauce
This delicious veggie mix was original set aside for some coleslaw – but I made more than we were able to eat. So into a container it went to live in our fridge.
But new life can be breathed into that veggie combo and if you don’t have this exact veggie combo, that’s okay. You could easily substitute with; chinese broccoli, bok choy, savoy cabbage, white cabbage, brussel sprouts, silverbeet, baby spinach, red onions, brown onions, broccoli, brocolini etc.
Stir fry off your veggies in a hot pan with sesame seed oil (or any oil of choice – olive oil, veggie oil, coconut oil) until they have reduced in size by half.
Shift the veggie mix to one side of the pan and crack in two eggs. Continue to stir fry until the eggs are cooked.
Remove from the heat and toss through the sesame seeds, kecap manis and sriracha (although you could use soy sauce and fresh chili or chili sauce).
Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.
