Stir Fry Faff

Veg stir Fry on the right

Pretty much every oriental stir fry recipe (and a fair number of others) start with some crushed garlic and finely chopped ginger fried in a mixture of sesame and vegetable oil. I find this a bit fiddly and annoying so this is my substitute...prepared beforehand in quantity

•  Large quantity of garlic cloves (you can use dried granules)
• About half as much volume-wise of fresh ginger, peeled (you cannot use dried ginger for this)
• Some fresh or dried red chillis to taste
• Toasted sesame oil to moisten

1. Whack everything in a blender/food processor and reduce to a coarse paste, adding sesame oil if it is a little dry. 
2. Be sparing with the oil though, since it has a strong flavour. If you are worried about needing too much then add some chopped onion to the mix instead.
3. Decant the paste into a saucepan and cook over a medium heat until it begins to colour a little and the oil separates out.
4. Preserve in jars. I keep it in the fridge and microwave reseal it after each use but frankly, that much garlic, ginger and chilli is pretty resistant to anything growing on it.

To use:

• Chop your vegetables of choice. Pretty much always some onion or spring onion and then whatever comes to hand that's not too watery  - courgettes don't work too well but aubergines, cut small, are pretty good.
• Put a tablespoon of vegetable oil and a tablespoon of paste in a pan.
• It will spit a little so whack the veg in quickly and start stirring.
• Season with some soya sauce, or a dollop of oyster or black bean sauce.