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Fusion Stir Fry New Brunswick Style

Updated on October 10, 2012

New Brunswick Fusion

My favourite meals to prepare and eat are made from items that I have either grown myself or have purchased from a local grower. The only problem with this approach, well, it is actually a challenge and not a problem is coming up with a diverse enough cooking repertoire to make the cooking and the eating fun.

I read cookbooks ever so often looking for ideas and information. While I appreciate recipes I like to know about a food’s origins or learn about different cooking styles. I was reading an article on fusion cooking which is combining two or more cooking styles in the same meal.

Later that same day I read another article on Indian stir fry as I was wondering what to make for supper, I thought about the two articles, I decided to make a stir fry using turnips, carrots and apples, all of which come from local sources and a minced ginger preparation which comes from much farther away.

This dish can be served with rice, I prefer jasmine or basmati rice when making this dish; however, it does go well with noodles.

NB Fusion Stir Fry:


1- 1 small turnip, peeled and diced

2- 2 carrots sliced

3- 1 red apple I used a Macintosh, leave peel on for colour, and diced

4- 1- tbsp minced ginger

5- 1 tsp butter

6- Sea salt and black pepper to taste.


1- Put wok or fry pan on burner set on high

2- Add butter

3- Add turnip and carrots, stir cook 15 minutes

4- Add apple, stir

5- Cook five minutes add ginger, stir.

6- Season to suit.

Serve over rice or noodles.

This is a simple dish that takes little time to get ready enables me to use locally grown produce and tastes great. The range of spices and herbs I can use is only limited by what is available in my local stores, however, I can order online so that possibilities are wide.

This means I can work with the same ingredients employing similar techniques and create different flavours, thus varying my menu.

An additional bonus is that I can use the root vegetable and apples that in early spring are getting a bit off as they passed their freshness peak sometime back.

Eating local food is important to our family but we also require diversity, this method is a win win situation.


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  • Bob Ewing profile image

    Bob Ewing 7 years ago from New Brunswick

    Paul, you may be on to something. :-)

  • Paul Wallis profile image

    Paul Wallis 7 years ago from Sydney, Australia

    I'm starting to think all these cookery articles aren't just a coincidence, Bob.

  • Bob Ewing profile image

    Bob Ewing 7 years ago from New Brunswick


  • Hello, hello, profile image

    Hello, hello, 7 years ago from London, UK

    Thank you for this wonderful recipee and helpful tips.