A Simple Stir Fry
As I as walking home from my lesson today, I stopped by my local fruit and vegetable shop. When I saw that they had fresh snow peas, I knew a stir fry was in order. The secrets to a great stir-fry (in my humble opinion) are the following:
1. Have all your veggies cut up into similar sizes so they all cook at the same time and to the same degree.
2. Choose veggies for texture, shape and color. Strive for a balance in these three categories. (Wow this sounds Confucius-ey).
3. Slice the meat on the thin side, then marinate for at least 30 minutes.
4. Have some cornstarch slurry ready on the side. Make with 1 T. cornstarch and 3 T. water. Stir before using.
5. Cook everything with a bit of peanut oil.
A Simple Stir Fry
½ red pepper, sliced thinly and on the bias
½ yellow pepper, sliced thinly and on the bias
1 carrot, sliced into large matchsticks
½ small onion, sliced (yellow, red or white)
3 slices of ginger, julienne
Handful of sugar snap peas, cleaned but whole or sliced in half
4-6 oz of sliced meat (chicken breast or thigh, beef such as flank steak, pork or even shrimp), I used veal.
¼-½ C. broth
Marinade for meat:
1 t. soy sauce
½ t. sesame oil
1 pressed garlic clove
1 slice ginger minced
½ t. rice wine vinegar
Few drops of chili oil
½ t. cornstarch
Pinch of sugar
Other possible ingredients:
Eggplant cubes (salted a bit and pressed to remove some of the excess water)
Shredded red cabbage
For the actual cooking:
1. Heat a wok or large skillet with a bit of peanut oil until just smoking. (Cook veggies in two batches if you do not have a large enough skillet.) Stir fry the veggies until they are crisp tender about 2 minutes. Set aside.
2. Heat wok or skillet again, add a bit more oil and then stir fry meat for 1-3 minutes, stirring constantly until just done. Add meat to veggies.
3. To make a light sauce, add broth to skillet, if you have a favorite condiment such as oyster sauce, chili paste, now is the time to add it to the broth. Reduce a bit then slowly add the cornstarch slurry until the sauce has thickened and become translucent. Pour over stir-fry.
4. Serve stir-fry immediately with yakisoba noodles, rice or my new favorite, my whole-wheat capellini that taste a lot like soba noodles. Garnish with chopped green onions, black and white sesame seeds or chopped cilantro.
All contents copyright 2004-2006.
All rights reserved.