We’ve been so busy this week that we’ve not had chance to sit down and eat together even once this week. So I’m insisting on it tonight.
We’re having an inclusive stir fry, which everyone can get involved with preparing and cooking. I’m making a Chinese-style sweetcorn soup, The Man is cooking his fish and supervising the cooking of the stir-fry with the assistance of Number One Daughter as his sous-chef and everyone gets to join in with the clearing up.
- 1.5 litres veg stock
- 300g frozen sweetcorn
- 1-2 garlic cloves, crushed
- 1 small piece of ginger (thumb sized)
- 2 tbsp cornflour
- 2 eggs, beaten
- Splash of soy sauce to season
- Sesame seeds
Bring the veg stock and sweetcorn to the boil with the grated ginger and crushed garlic and bubble for 10 minutes. Add a splash of soy sauce to season.
Scoop a cupful of the stock out and mix with the cornflour. Tip back in for the remainder of the cooking time.
When cooked, take off the heat and whilst stirring the soup, pour in the beaten egg so it forms long strands.
Sprinkle with sesame seeds and serve.