Most folks like stir fried vegetables but many home cooks don't know how to prep. them at home..the secret is to keep everything, the same bite size, so they cook evenly.
SERVES 4
The cooking liquid can be hot water, chicken stock or a mix (1 cup chicken stock or water, with 2 tbsp cornstarch, 3-4 tsp light soy sauce blended in)
Always heat the oil in wok or deep skillet and add 1tsp fresh minced ginger root and 2 cloves garlic smashed and minced, stir fry for 30 secs before adding the veggies.
Either cook in batches, and incorporate together for serving, or cook the denser veggies first and the rest in order of cooking times..2-3 mins first then the 1 min last.
Asparagus: cut into 1/4 inch slanting slices, Stir fry for 1 min.
Add 2tbsp liquid, cover and cook 2-3 mins. serve
Bean sprouts: leave whole and stir fry 1 min then add few drops liquid and cook final 1 min. these go in last with snow peas
Bok Choy: Cut stems in 1/2 inch slanted slices. Cut leaves in 2 inch pieces.
Stir fry stems 1 min, add leaves and stir fry for 1 min. add 1 tbsp liquid and cook 2-3 mins
Broccoli: Cut off small florets, peel the thick stems and cut into matchstick shapes.
Stir fry 1 min. add 2 tbsp liquid and SF 3-4 mins
Brussels Sprouts: cut in half and SF 1 min, add 4 tbsp liquid and, cover and cook for 5 mins
Cabbage (all varieties): Cut in 1/4 inch slices or 1 inch pieces SF 1 min, add 1 tbsp liquid and cover and cook for 2 mins
Carrot: cut in 1/4 inch slanting slices. SF 1 min add 3 tbsp liquid , cover and cook 3-4 mins
Cauliflower: Cut into small florets then in 1/2 inch pieces. SF 1 min, add 3 tbsp liquid, cover and cook 3-4 mins
Celery: Cut in 1/4 inch slanting pieces, SF 1 min. add a few drops liquid and toss 1 min.
Eggplant: peel, then cut into cubes of finger sized pieces.
SF 1 min.
Add 4 tbsp liquid, cover and cook 5-6 mins.
Green beans: cut in 1 inch lengths, SF 1 min.
Add 3 tbsp liquid, cover and cook 4 mins
Lettuce: cut 2 inch squares or 1/2 inch strips SF 1 min.
Mushrooms Fresh: Slice through stems 1/4 inch slices, SF 1 min add 1 tbsp liquid and toss for 2 mins
Onions: Cut into 1/4 inch wedges or slices, SF 1-2 mins
Bell Peppers: Seed and cut in 1 inch pieces or 1/4 inch slices, SF 1 min add 1 tbsp liquid and toss 1 min
Potatoes: Peel, cut in 1/4 inch "chips"/fingers/cubes, SF 1 min, add 3 tbsp liquid, cover and cook 4 mins
Sweet Potatoes/yams: Peel, cut into 1/4 dice/rods SF 1 min, add 4 tbsp liquid and cook covered 4 mins
Snow/sugar peas: Break off ends and remove strings, SF 1 min.
add 1 tbsp liquid and toss 1 min.
Field spinach: cut in 2 inch wide strips and SF 1 min. add few drops liquid and cook 1 min.
Swiss Chard: Cut in 1 inch slices, SF 1 min add 1tbsp liquid, cover and cook 2 mins
Tomatoes: large cut in to wedges and SF 1-2 mins
Zucchini and all Summer squash: cut in 1/4 inch slanting slices or wedges. SF 1 min add 1 tbsp liquid , cover and cook 3 mins
Scallions: cut in 2 inch pieces, SF 1 min.
Add sherry, sesame oil or more stock just before serving with noodles or steamed rice.
Any combination of vegetables works.
Variations:
If using hot chilis add with the garlic and ginger first so they are incorporated in everything.
If using frozen vegetables, defrost and drain first and add for the final 2 mins of cooking.
Beaten eggs with soy sauce may also be added during the last 2 mins of stir frying..just drizzle in, and toss well to coat the vegetables.
The garlic and ginger in the oil at the beginning is important to develop layers of flavors, and dried, ground ginger doesn't work in this recipe.
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