Vegetable Stir-fry
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Ingredients
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1 tbsp extra virgin olive oil
1 tsp sesame oil
1/2 red onion, julienne
1 large clove of garlic, finely chopped
1/2 inch piece of ginger, finely chopped
1/4 habanero pepper, finely chopped
1/4 green bell pepper, julienne
1/4 red bell pepper, julienne
1/4 yellow bell pepper, julienne
3 shitake (or button) mushrooms, thinly sliced
10 broccoli flowerets
1/4 head small green cabbage, thinly chopped
2 tbsp low-sodium soy sauce
1 tsp hoi sin sauce
Salt and pepper, to taste
Chopped cilantro
Bok Choy, thinly chopped
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"Takes a little extra prep time, but totally worth it!"
Back to: Everyday Cooking for Beginners
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Cookware
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11" Wok, nonstick (preferred)
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Prep
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Chop the onions, celery, peppers, garlic and ginger. Chop all vegetables in thin strips (julienne) or at an angle to add character to the dish.
If making a meat stir-fry, cut the meat into thin strips. Sprinkle your favorite spices (salt, pepper, chili powder, etc) to coat the meat strips.
Then, dredge the meat pieces in some flour for a crispy texture when cooked.
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Method
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The key to a great stir-fry is to have all the ingredients pre-cut and ready to roll. The rest is quick and easy. Place a wok on high-heat.
When it is just under smoking, add the olive oil. Now add the ingredients one by one, stirring rapidly. Allow less than 10 seconds for any
ingredient to sit untouched in the wok. Add the onions, garlic & ginger. Add a pinch of salt and pepper. Stir. Add the peppers – green, red,
yellow & habanero. Now add the broccoli. Wait until the broccoli start to turn a brighter shade of green, and then add the cabbage and mushrooms.
Toss the ingredients in the wok and then add the bok choy. Deglaze with the soy sauce and hoi sin. Add the sesame oil. Stir the contents rapidly
once again and sprinkle with cilantro leaves. Toss & serve immediately!
With meat
If you’re adding meat to the stir-fry, make sure the meat is cut in thin short strips. Add the meat before you add any vegetables. This is
important because meat takes longer to cook than vegetables.
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Serving
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Stir-fry goes great with yakisoba noodles or just steamed rice.
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