Stir-Fry: Create-Your-Own
Ingredients
- 4 servings:
- 1 lb protein (cut into small, even pieces)
- 2 t soy sauce (dark)
- 2 T oil (divided: 2 tsp + 1 Tbsp + 1 tsp)
- 1 stir-fry sauce recipe
- 1.5 lb vegetables (prepared, cut into small pieces and divided into batches based on cooking times)
- 1/2 c water (if needed, for very tough vegetables (broccoli, cauliflower, green beans))
- 1 T minced garlic
- 1 T minced ginger (fresh)
- cooked rice or noodles (to serve)
- 2 servings:
- 1/2 lb protein (cut into small, even pieces)
- 1 t soy sauce (dark)
- 2 T oil (divided: 2 tsp + 1 Tbsp + 1 tsp)
- 1 stir-fry sauce recipe
- 3/4 lb vegetables (prepared, cut into small pieces and divided into batches based on cooking times)
- 1/4 c water (if needed, for very tough vegetables (broccoli, cauliflower, green beans))
- 1/2 T minced garlic
- 1/2 T minced ginger (fresh)
- cooked rice or noodles (to serve)
Method
Making the Minutes Count: Assemble the sauce while the protein cooks. Mince the garlic and grate the ginger while the vegetables cook.
1. Stir-fry protein and prepare sauce: Toss protein with soy sauce. Heat 2 tsp oil in 12" nonstick skillet over high heat until just smoking. Add protein and cook, stirring occasionally and breaking up clumps, until lightly browned, 1.5 - 5 minutes. (While protein cooks, prepare stir-fry sauce.) Transfer protein to clean bowl.
2. Stir-fry vegetables: Add 1 Tbsp oil to pan and return to high heat until shimmering. If using very tough vegetables, add to skillet with water, cover, and steam over high heat for about 2 minutes; uncover. Add longer-cooking vegetables and cook, stirring occasionally, until crisp-tender, 1 to 5 minutes. Add faster-cooking vegetables and cook until vegetables are crisp-tender, 30-60 seconds.
3. Combine and simmer: Clear center of pan and add remaining 1 tsp oil, garlic, and ginger. Cook, mashing garlic mixture into pan with back of spatula, until fragrant, about 30 seconds. Stir in cooked protein. Whisk sauce to recombine, add to pan, and bring to simmer. Cook sauce until thickened, 1 to 2 minutes. Serve immediately.
Notes
Notes from source: Using freshly grated or minced ginger is crucial for flavor.
|
Very tough vegetables (require steaming during cooking) 3 to 6 minutes |
Broccoli, Cauliflower, Green beans |
|
Longer-cooking vegetables 1 to 6 minutes |
Asparagus, Bell peppers, Bok choy, Carrots, Baby corn, Frozen shelled edamame, Fennel, Mushrooms, Red Onions, Water Chestnuts |
|
Faster-cooking vegetables 30 to 60 seconds |
Bean sprouts, Cabbage, Celery, Tender greens, Frozen peas, Green onions, Snow peas, Tomatoes |
SJ Note 27 Jan 2016: Good, but needs more sauce. Try doubling the sauce, especially if having with noodles again.