This morning while I was powering away on the treadmill I was hit with such a strong pang of illness it brought tears to my eyes.
Oh don’t worry, I will be ok, for I was suffering from a case of Green and Gold Malaria or ‘good old Aussie pride.’ As I watched Sally Pearson take her spot on the first place podium, ready to accept her gold medal and looking like she might explode with happiness and pride, I couldn’t help but share it with her. What a champion.
I know how I felt when I finished a half marathon (2h40m but I finished!) which pales in significance to her win. I just can’t imagine what it must feel like to win gold at the biggest race of your life.
There has been a bit of TV watching at strange times of the day here in the last 10 days. If you find your self distracted by the Games and wondering what to cook for dinner at 5pm then this recipe is for you. It’s quick, easy, tasty and packed full of veges for your inner athlete.
I bought the white mushrooms before I knew about the bleaching. I won’t be doing that again, only little brown mushrooms in this house.
Clearly I was distracted by the Games and forgot to take a photo of the first step which is browning the chicken. Heat a little bit of oil in a wok and cook the chicken just until it is sealed the take it out and cover it to keep warm.
Throw the choy sum stems, capsicum, ginger and garlic into the wok and cook them, stirring, for 3 minutes.
Throw the chicken back in and cook, stirring for another 3 minutes.
Meanwhile, cook the soba noodles according to the instructions on the packet.
Add the noodles, mushrooms, choy sum leaves, fish sauce and lime juice to the wok and cook, stirring, just until the leaves have wilted.
Serve it up piping hot and fresh from the wok. Enjoy!
What about you? Have you caught Green and Gold Malaria yet (or Red, White and Blue Malaria or ‘insert country colours’ Malaria)?
If you haven’t ever read Green and Gold Malaria by Rupert McCall take a minute to. I challenge you not to get goose bumps.
- 3 bunches of choy sum (or any other Asian leafy vege), chopped
- 100g dried soba noodles
- 120g chicken breast cut into small pieces
- 3 large button mushrooms, sliced
- 3 cloves of garlic, crushed
- 1 tbsp finely grated ginger
- 1 long red chili, thinly sliced
- 4 tsp lime juice
- 1 tsp fish sauce
- 1 red capsicum, finely sliced
- Chop the choy sum into pieces about 5cm long and leave the leaves intact. Set them aside.
- Spray a wok with a little oil and cook the chicken just until it is sealed. Remove to a bowl and cover it to keep warm.
- Spray the wok again and add the choy sum stems, capsicum, ginger, garlic and chili and cook just until they start to soften.
- Put the chicken back in the wok and cook for a couple more minutes, stirring.
- Meanwhile cook the noodles according to the packet instructions.
- Transfer the cooked noodles into the wok and add the choy sum leaves, lime juice and fish sauce.
- Keep cooking just until the leaves begin to wilt and the chicken is cooked through.
- Serve it up.
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