Weir: Ginger Beef Stir-Fry
After a short trip to see salmon leaping up a Scottish river, we returned the next day to cook our one-pot at the same spot with the hope of more entertainment. We weren’t disappointed!
The man-made weir (cauld) in the river provided an obstacle for the determined fish; various sizes took it in turns to project themselves out of the water in a series of failed attempts. We had mixed emotions watching them – pity, admiration and overall awe. If only they could find the fish ladder 100m away – apparently they do!
Ginger Beef Stir-Fry
- Spring onions, chopped
- Carrots, thinly sliced
- Red pepper, thinly sliced
- Beef (or quorn alternative)
- Soy Sauce
- Noodles (Straight to Wok)
What to do
- Boil the vegetables in water until they begin to soften.
- Drain the water.
- Add the meat, ginger and garlic. If cooking with real meat allow more time for meat to cook thoroughly.
- Add soy sauce.
- Mix in the noodles and allow them to heat up in the sauce.
- Serve and eat!
We regularly try and ‘eat out’ as a family. Why? Here’s a blog post about it.