The Art of Stir-fry at Home

Posted by on Nov 18, 2015 in Asian and Vegetarian | 1 comment

At least one time a year I write about superb stir-fried vegetables from Asian vendors at the farmers’ market. No two wok dishes are the same, but they are fresh and tasty and as respectable as can be-- from home.

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Having a vast wok and high heat is essential, but so are aromatic flavors and elevated umami sauces.  Here are links to previous posts carrying the steps:

Stir-fry Methodology

Choy Joy

Prepping the vegetables and mixing a sauce clears the way; creating a final dish in minutes with minimal clean-up.  The brown rice for this dish, fortunately, steams away in a rice cooker; ready when you are. While sticking to veg only is my usual mode. Proteins are best cooked first in a sizzling wok and added back in at the end so factor that if you are using meats.

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I tend to cook lots of veggies so the aromatics are cooked first.

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Then, proceed adding more dense vegetables first, getting a head start by steaming with a little stock or water to become tender;

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whereas those with higher moisture content like summer squash, leafy greens, reconstituted dried mushrooms and other fun crunchy things like baby corn and water chestnuts cook quickly at the end.

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Finally, make a well in the center and swiftly add the sauce.

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Keep it moving, stirring to coat the veggies completely.

On this occasion, my stir-fry sauce consisted of:

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2 Tablespoons low sodium Tamari Sauce

2 Tablespoons water

1 Tablespoon Rice Wine Vinegar

½ Tablespoon Fish Sauce

2 teaspoons cornstarch

Hefty squirts of Sriracha for heat--

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#nomnomnom!

 

 

One Comment

  1. 11-18-2015

    Yes I agree..love stir fry! I like the ingredients you used for the sauce. This is definitely dinner for tomorrow night. Thanks!

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