Stir Fry Methodology

Posted by on Jun 24, 2013 in Asian and Vegetarian | 2 comments

Stir Fry Methodology

MP and I are enjoying fresh creative tactics when buying Asian vegetables at the Farmers’ Market on Saturdays.








I am learning how to rein myself in from buying too much!  Perhaps a new line of attack is for me to do the heavy lifting while he carries the coin purse.

Regardless, one year has passed; a full year of shopping locally (mostly) and seasonally.

We now know our favorite farmers and sweep the market accordingly.

Here is my basic method—having a good wok, sharp knives and a few key ingredients makes it a sure bet.








I always begin with fresh garlic, ginger, green onions, and Sichuan peppercorns. The peppercorns are light and lemony with a unique bite that I have become quite fond of—a little goes a long way.

How much?  Begin with aromatics and add the vegetables you love.

If you want to add tofu, chicken, or meat; cook them first and set aside to add at the end.

Shrimp can be tumbled in at the end-to cook through.


4-5 scallions

2-3 cloves of garlic

2 inches of peeled chopped garlic

½ teaspoon crushed Sichuan peppercorns

1 Tablespoon coconut oil









3 big carrots sliced diagonally add sweetness and color.  Cook them adding a little water or broth until almost tender.








I  picked up baby bok choy, Chinese and Japanese broccoli.

If the greens you have selected have thick stems; chop or slice the stem parts and add them to the carrots--saving the tender leaves to add in in a minute or two.








Once the harder vegetables are tender crisp begin layering the vegetables into the wok.



It helps to cover the vegetables now and again to allow them to steam briefly.  That way the aromatics don’t get scorched and the bit of water or broth does the work; not more oil.



Sliced bok choy








and the chopped leaves are stir fried together adding water or broth to allow the leaves to wilt.







Almost done.  Have  you set the table?








My stand-by mushroom of choice is the Shiitake.  When the more exotic and seasonal varieties arrive I buy trumpet or clusters of Oyster mushrooms.








Oyster mushrooms are large and need only a quick brushing.  I left them in fairly large chunks because they were so pretty!

The vegetables will give off liquid as they cook but keep the water or broth handily by your side. When the vegetables are tender and the mushrooms are cooked; make a well in the center where you will add a 1/2-3/4 cup of water or broth and the soy sauce factor.

To make the sauce combine;


2 Tablespoons each light soy sauce and rice wine vinegar

2 teaspoons cornstarch

and a spicy element of choice. I use a big squirt of Sriracha.










Stir well; add cooked meats if you like.








...with tofu and fresh buckwheat noodles.







...with scallops








or shrimp.

This blog post might be helpful too!

Try it and send me photos!



  1. 6-25-2013

    Thanks so much for this recipe. We love stir fry…
    Loved all the ingredients you put in, especially the type of mushrooms you used.

    • 6-25-2013

      Thank you Glenda,
      I made this again last night following my instructions. It helps to cover the vegetables now and again to allow them to steam briefly. That way the aromatics don’t get scorched and the bit of water or broth does the work not more oil.
      I get the fresh buckwheat noodles in the refrigerated area at Mother’s


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