Saturday, July 16, 2016

Stir-fried vegetables with pickled octopus

After all the rich and rather heavy royal food I have been cooking and digesting for a few weeks, I felt like something light and filled with vegetables. This stir-fry of vegetables and pickled octopus hit the spot exactly and emerged simply because the ingredients were on hand. I ate mine with gnocchi as I had a yearning for some, but it is great with rice or noodles or alone.


3 tbs extra virgin coconut oil
1 bulb pak choi
2 spring onions
1 carrot
1 flower cauliflower
2 cloves garlic
3 tsp chopped ginger
2 tsp Thai sweet chilli sauce
150 gr pickled baby octopus


Clean the spring onion and slice
Peel the carrot and slice
Roughly chop the pak choi
Break the cauliflower into bite size flowerets
Place the oil in a pan to heat
Add the vegetables and stir to coat with oil
Add the octopus and stir to combine
Crush the garlic and add
Chop the ginger and add
Add the chilli sauce and stir to combine
Stir constantly until cooked to a crunchy consistency
Serve with rice or noodles.


Sherry Mackay said...

Do you pickle your own octopus? Or buy it somewhere?

Polyxena said...

I don't pickle it myself: I get it at a local shop/deli.


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