Simple way for cooked from scratch Summer dinner, that you’ll be able to make faster than you think. Say: vegetarian stir fry with halloumi and here you have it ready!
Stir fry is a method of preparing delicious dishes taken from Asian cuisine. Dishes prepared in this way are tasty and nutritious. Asians cook their food with very little oil, and mix them up very quickly. The secret of the success of frying with this method lies in the proper heating of the oil. Stir fry is successful when the food is placed on very hot oil. The high temperature makes the surface of meat and vegetables fried in seconds, keeping the centre soft and juicy. Such frying does not deprive food of juices and minerals. Foods also do not absorb fat.
The best pan for frying with this method is the wok. This pan is tall and has a not very wide base. Thanks to the high walls of the wok, quick mixing does not spill the food. But the method of stir fry also works well in the classic pan with low edges. So whatever pan you’ve got it will work. Just remember to keep the heat high and stir often.
Courgette is mostly water, so thinly sliced like in this recipe will fry in seconds. So you really need little time to make it. Keep in mind that it will become soggy really fast, if you keep it in a pan for too long. Also because of that add salt at the end of cooking rather than at the beginning. Salt will make courgette soft and watery very quickly, so it’s better to add it at the very end of cooking.
I also added some pea shoots to my stir fry, but it’s totally optional. You can also add some spring onions or even better – some sort of sprouts (microgreens).
Serve your stir fry immediately – it’s not the kind of meal that likes to be reheated. It will become soggy and unappetizing.
vegetarian stir fry with halloumi
- 225 g halloumi cheese
- 1 medium or 2 small courgettes
- handful of cherry tomatoes
- pinch of salt
- freshly ground black pepper
- 1 tbsp coconut oil
- optionally: pea shoots
Heat a large frying pan or wok, add a tablespoon of coconut oil. Slice halloumi cheese. Fry on both sides until golden and crispy.
Thoroughly wash courgettes. Using a peeler make thin ribbons. If you have a julienne peeler you can also make courgette noodles.
Remove halloumi from the pan and add courgette. Fry quickly on a high heat. Add cherry tomatoes cut in halves. After 2-3 minutes add halloumi and optionally pea shoots. Sprinkle with pinch of salt and generous amount of freshly ground pepper.
Serve immediately – longer it sits in the pan – more soggy and unappetizing it will become.