In a short series, ECOCAMPING presents its own favorite recipes. Today we're featuring a stew, somewhat Asian.
The secret to this stew lies in letting organic meat or tofu marinate overnight. In summer, this requires at least access to a refrigerator.
Preparation the day before:
Cut organic meat—for example, chicken, turkey, or pork—into small pieces and marinate overnight in a marinade made from oil, vinegar, garlic, and finely chopped onions, along with at least a teaspoon of honey and chili, depending on your taste. Feel free to add some organic spice paste from a tube with an Asian flavor; these spice pastes are now available in many health food stores. For a vegan version, cut smoked tofu into small cubes and let it marinate overnight.
Cooking is quick: Wash and chop at least three vegetables, for example, carrots, leeks, beans, peas, snow peas, kohlrabi, spinach, or even chard. If there's a vegetable that cooks quickly, like chard, sauté it first and set aside.
Heat oil in a pan and sear the marinated meat or tofu on all sides. Then add the vegetables and sear them as well. Sprinkle a little flour over them, toss to coat, and continue searing. Deglaze with cold water, stirring quickly to prevent the flour from clumping. Add stock cubes, Asian seasoning paste, and salt to taste. Season to taste. Cook as long as necessary; the vegetables should still have some bite. You need enough water to cover the noodle nests.
In the last few minutes, pasta nests—also called angel hair—are added, at least three to four nests per person. The pasta is very thin and cooks quickly.
Finally, divide the pre-cooked vegetables among the plates; finely chopped spring onions also work well. Pour the stew over the top. If you have the opportunity, sprinkle with plenty of fresh coriander.
Bon appetit!
.png){kind=logo}