The Everything Stir-Fry Cookbook Part 26
3. Add the mung bean sprouts. Stir-fry for a minute, stirring in the soy sauce. Stir-fry for a bit longer, stirring in the salt, sugar, and sesame oil if using. Serve hot.
Serves 2 to 4 2 teaspoons vegetable oil 2 slices ginger, minced 2 ribs celery, cut on the diagonal into thin slices teaspoon salt, or to taste [image]teaspoon nutmeg, or to taste [image]teaspoon cinnamon, or to taste teaspoon granulated sugar
Serves 3 to 4 3 cups mung bean sprouts 1 tablespoon vegetable or peanut oil 2 thin slices ginger 1 tablespoon soy sauce teaspoon salt teaspoon granulated sugar teaspoon Asian sesame oil, optional
Serves 4 1 cup sliced bamboo shoots 1 tablespoons dark soy sauce 1 tablespoons chicken broth 1 teaspoon granulated sugar 1 tablespoons vegetable or peanut oil 2 slices ginger 2 ribs celery, cut into -inch pieces on the diagonal teaspoon salt teaspoon sesame oil Celery and Bamboo Shoots If you live near an Asian market, feel free to use a fresh bamboo shoot in this recipe. Boil the shoot for 15 minutes to soften, and then cut into -inch-thick slices.
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1. If using canned bamboo shoots, rinse under warm running water. Drain thoroughly.
2. Combine the dark soy sauce, chicken broth, and sugar in the bowl. Set aside.
3. Heat a wok or skillet on medium-high heat. Add the oil, swirling it around the wok or skillet so that it covers the sides. When the oil is hot, add the ginger. Stir-fry for 10 seconds and add the celery. Sprinkle the salt over the celery and stir-fry until it begins to turn a brighter green (about 1 minute).
4. Add the bamboo shoots. Stir-fry for another minute, then add the sauce. Stir for a few more seconds to mix the vegetables with the sauce; turn down the heat. Cover and simmer for 3 minutes or until the vegetables are tender.
5. Remove the wok or skillet from the heat. Stir in the sesame oil. Remove the ginger slices or leave in as desired. Serve immediately.
Preparing Canned Vegetables Fresh is always best, but it's often easier to find canned versions of Chinese vegetables such as water chestnuts, bamboo shoots, and baby corn. To get rid of any taste of tin from the can, rinse the vegetables under running water or blanch them briefly in boiling water. Fresh is always best, but it's often easier to find canned versions of Chinese vegetables such as water chestnuts, bamboo shoots, and baby corn. To get rid of any taste of tin from the can, rinse the vegetables under running water or blanch them briefly in boiling water.
Spicy Fries For an interesting contrast in texture and flavor, serve this spicy dish with Chicken with Bean Sprouts (page 38).
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1. Cut the potato lengthwise into thin strips. Lay flat and slice lengthwise again into very thin strips (about[image] inch thick). inch thick).
2. Heat a wok or skillet on medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the ginger and the chile paste. Stir-fry for about 30 seconds.
3. Add the sliced potato. Stir-fry, stirring and tossing the potato strips around the pan. Stir in the salt and the five-spice powder. Splash the potato with the rice wine and continue stir-frying for 6 minutes or until the strips firm up and begin to brown. Serve immediately.
Fabulous Five-Spice Powder An intriguing mix of sweet, sour, salty, bitter, and pungent flavors, five-spice powder is an indispensable tool in any Chinese cook's culinary repertoire. Cooks rely on five-spice powder to lend flavor to everything from meat marinades and rubs to stuffings. Thanks to its rising popularity, five-spice powder is available in the spice section of most supermarkets, as well as Asian groceries and specialty shops. An intriguing mix of sweet, sour, salty, bitter, and pungent flavors, five-spice powder is an indispensable tool in any Chinese cook's culinary repertoire. Cooks rely on five-spice powder to lend flavor to everything from meat marinades and rubs to stuffings. Thanks to its rising popularity, five-spice powder is available in the spice section of most supermarkets, as well as Asian groceries and specialty shops.
Serves 2 to 4 1 large potato, peeled 3 tablespoons vegetable oil 2 slices ginger, minced 12 tablespoons chile paste, as desired 1 teaspoon salt 1 teaspoons five-spice powder 1 tablespoon Chinese rice wine or dry sherry
Yields 4 fajitas 4 tortillas 2 portions Feisty Fajita Marinade (page 24) 2 j.a.panese eggplants, quartered and cut on the diagonal into 1-inch pieces cup chicken broth 2 tablespoons vegetable or peanut oil 2 teaspoons minced garlic 2 green onions, cut on the diagonal into thirds Vegetarian "Fajitas"
You can load up this basic vegetarian filling with raw vegetables, such as sliced tomato, avocado, or raw sweet red onion.
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1. Heat the flour tortillas according to the package directions. Keep warm in a 250F oven while preparing the filling.
2. Brush one portion of the marinade on the eggplant. Let sit for 15 minutes. Stir the remainder of the marinade into the chicken broth. Set aside.
3. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add the minced garlic. Stir-fry for 10 seconds, then add the eggplant. Stir-fry until the eggplant begins to brown (about 3 minutes). Pour the chicken broth mixture over the eggplant. Turn down the heat, cover, and simmer until the eggplant is tender. Stir in the green onions.
4. Lay a tortilla out flat. Spoon a portion of the stir-fried vegetable mixture onto the tortilla, making sure the filling isn't too close to the edges. Fold in the left and right sides of the tortilla and tuck in the edges. Repeat with the remainder of the tortillas until the filling is used up.
What Is a Diagonal Cut? Recipes frequently call for vegetables to be cut on the diagonal prior to stir-frying. Diagonal cutting exposes more of the vegetable's surface area, allowing it to cook more quickly. To cut vegetables on the diagonal, hold the knife or cleaver at a 60-degree angle and cut the vegetable crosswise. Recipes frequently call for vegetables to be cut on the diagonal prior to stir-frying. Diagonal cutting exposes more of the vegetable's surface area, allowing it to cook more quickly. To cut vegetables on the diagonal, hold the knife or cleaver at a 60-degree angle and cut the vegetable crosswise.
Veggie Loaded Egg Foo Yung For extra flavor, add 1 or 2 teaspoons oyster sauce to the egg mixture with the other seasonings. Vegetarians can use a vegetarian version of oyster sauce made with mushrooms.
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1. Heat a wok or skillet on medium-high heat until it is nearly smoking. Add 1 tablespoon oil. When the oil is hot, add the onion and the mushrooms. Stir-fry for about 2 minutes or until the onion begins to soften. Stir in the shredded carrot and red bell pepper. Stir-fry for 1 minute, then add the bean sprouts. Remove the vegetables from the pan.
2. Beat the eggs lightly, stirring in the salt, pepper, and sesame oil. Stir in the cooked vegetables.
3. Heat 1 tablespoon oil in the wok or skillet. When the oil is hot, add the egg mixture. Cook until golden brown on both sides, turning over once during cooking. Serve hot.
Vegetable Stir-Fry Times Softer vegetables like zucchini and bell peppers need to be stir-fried for only a couple of minutes, while thicker, harder vegetables like broccoli and carrots take longer. If you're planning to combine several types of vegetables in a stir-fry and aren't sure about cooking times, simply stir-fry them all separately and combine them in the wok in the final stages of cooking. Softer vegetables like zucchini and bell peppers need to be stir-fried for only a couple of minutes, while thicker, harder vegetables like broccoli and carrots take longer. If you're planning to combine several types of vegetables in a stir-fry and aren't sure about cooking times, simply stir-fry them all separately and combine them in the wok in the final stages of cooking.
Serves 2 to 4 2 tablespoons vegetable or peanut oil, divided medium onion, chopped pound b.u.t.ton mushrooms, thinly sliced 1 medium carrot, shredded 1 red bell pepper, seeded and diced 1 cup mung bean sprouts 6 eggs teaspoon salt Freshly ground white pepper to taste 1 teaspoon Asian sesame oil
Serves 4 teaspoon salt Freshly ground black pepper to taste teaspoon dried oregano cup cornmeal 3 green tomatoes, cut in slices inch thick 2 tablespoons olive oil
Serves 2 1 red bell pepper 4 Napa cabbage leaves 1 cup canned straw mushrooms 1 tablespoons vegetable or peanut oil 2 teaspoons minced ginger teaspoon salt 12 tablespoons chicken broth or water Quick Fried Green Tomatoes Picked from the vine before they have fully ripened, firm green tomatoes are a great addition to stir-fries.
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1. Combine the salt, black pepper, oregano, and cornmeal in a bowl.
2. Dredge the tomato slices with the cornmeal mixture.
3. Heat a wok or skillet on medium heat until it is nearly smoking. Add the oil. When the oil is hot, add the green tomatoes. Stir-fry for about 2 minutes or until the tomatoes turn golden brown. Serve hot.
Lucky Three Vegetables The number 3 symbolizes success in Chinese culture. However, the Cantonese believe the number 4 is very unlucky, so think twice before adding one more vegetable to this dish!
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1. Cut the bell pepper in half, remove the seeds, and cut into thin strips. Cut the cabbage leaves crosswise into thin strips. Cut the straw mushrooms in half.
2. Heat a wok or skillet on medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the ginger. Stir-fry for 10 seconds, until aromatic.
3. Add the Napa cabbage and the red bell pepper. Sprinkle with the salt. Stir-fry for a minute, then add the mushrooms. Stir in the chicken broth or water. Stir-fry for 1 more minute, then remove from the pan. Serve hot.
Stir-Fried Cabbage Many people don't realize that Napa cabbage, which is named after the Napa Valley region of California where it is cultivated, is actually a type of Chinese cabbage, also called celery cabbage.
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1. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the garlic and the Napa cabbage. Sprinkle with the sugar. Add the chicken broth. Stir-fry the cabbage for 3 to 4 minutes, until it is tender but still crisp. Remove the garlic before serving.
Double Nutty Fiddlehead Greens with Sesame Toasting sesame seeds gives them a pleasant nutty flavor, which nicely complements the natural nutty flavor of fiddlehead greens.
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1. If using freshly picked fiddleheads, wash to remove any dirt and drain thoroughly.
2. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the olive oil. When the oil is hot, add the ginger. Stir-fry for 10 seconds, then add the fiddlehead greens. Stir-fry for 1 minute, then stir in the salt.
3. Stir-fry for 1 to 2 more minutes, until the fiddlehead greens are tender but still firm. Remove from the heat and stir in the sesame oil. Garnish with the toasted sesame seeds before serving.
Serves 4 1 tablespoons vegetable or peanut oil 3 cloves garlic, crushed 1 pound Napa cabbage, cored and cut crosswise into thin strips teaspoon sugar cup chicken broth
Serves 2 to 4 1 pound fiddlehead greens, fresh or frozen 2 tablespoons olive oil 2 teaspoons minced ginger teaspoon salt, or to taste 2 teaspoons Asian sesame oil 2 tablespoons toasted sesame seeds
Serves 3 to 4 4 ears corn 1 teaspoon cornstarch 4 teaspoons water 2 tablespoons palm oil 3 cloves garlic, crushed 2 tablespoons fish sauce cup coconut milk 1 tablespoon palm sugar 1 teaspoon white pepper, or to taste Thai-Inspired Creamed Corn Made from the fruit of the tropical palm tree, palm oil is the oil of choice for Thai stir-fry dishes. If unavailable, subst.i.tute peanut oil or a vegetable oil such as canola.
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1. To shuck the corn, remove the outer husk and the silky threads covering the kernels. Use a sharp knife to cut off the kernels. Rinse the corn kernels under warm running water. Drain thoroughly.
2. In a small bowl, dissolve the cornstarch into the water. Set aside.
3. Heat a wok or skillet over medium-high heat until it is almost smoking. Add the palm oil. When the oil is hot, add the crushed garlic. Stir-fry for 10 seconds, then add the corn. Stir-fry the corn for 1 minute, stirring in the fish sauce. After 1 minute, add the coconut milk. Stir in the palm sugar.
4. Bring the coconut-milk mixture to a boil. Stir in the cornstarch and water mixture and keep stirring until thickened. Stir in the white pepper. Remove the crushed garlic before serving.
Storing Canned Vegetables If you have leftover straw mushrooms, water chestnuts, bamboo shoots, or baby corn, place the vegetables in a sealed container with enough water to cover, and store in the refrigerator. Stored in this manner, the canned vegetables will last for 3 to 4 days. For a fresher taste, change the water daily. If you have leftover straw mushrooms, water chestnuts, bamboo shoots, or baby corn, place the vegetables in a sealed container with enough water to cover, and store in the refrigerator. Stored in this manner, the canned vegetables will last for 3 to 4 days. For a fresher taste, change the water daily.
Burgundy Mushrooms Stir-frying mushrooms releases their moisture, allowing them to soak up the burgundy and seasonings. If using reduced-sodium beef broth, you may want to add a bit of salt or salt subst.i.tute to the mushrooms in addition to the pepper.
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1. In a small bowl, combine the burgundy and beef broth. Set aside.
2. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the minced ginger and garlic. Stir-fry for 10 seconds, then add the chopped shallots. Sprinkle the dried parsley and basil over the shallots and stir-fry for 1 minute, until the shallots begin to soften.
3. Add the mushrooms. Stir-fry for about 2 minutes, until they have browned. Stir in the black or white pepper. Add the burgundy mixture.
4. Cook, stirring occasionally, until the liquid has almost evaporated (4 to 5 minutes). Serve hot.
Serves 2 to 4 cup burgundy wine cup beef broth 1 tablespoons vegetable or peanut oil 1 teaspoon minced ginger 1 teaspoon minced garlic 2 shallots, chopped teaspoon dried parsley teaspoon dried basil pound fresh mushrooms, thinly sliced Black or white pepper to taste
Serves 2 to 4 1 pound cauliflower 1 tablespoons white wine vinegar 2 tablespoons water 1 teaspoons granulated sugar 2 tablespoons olive oil 2 teaspoons minced ginger Stir-Fried Cauliflower If you like, you can subst.i.tute Chinese or j.a.panese white rice vinegar for the white wine vinegar in this recipe. Stay away from regular white vinegar, though - it will overpower the cauliflower's flavor.
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1. Remove the outer leaves and the stalk from the cauliflower. Cut off the florets, leaving part of the stem attached. Soak the florets in cold water. Drain thoroughly.
2. Fill a large saucepan with enough water to cover the cauliflower, and bring to a boil. Blanch the cauliflower in the boiling water for 2 minutes. Remove the cauliflower, rinse under cold running water, and drain thoroughly.
3. Combine the white wine vinegar, water, and sugar in a bowl. Set aside.
4. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the ginger. Stir-fry for 10 seconds, then add the cauliflower florets. Stir-fry for 1 minute, then pour the white wine vinegar mixture over the top. Stir-fry for another 2 minutes or until the cauliflower is tender but still crisp, stirring vigorously to keep the cauliflower from browning. Serve immediately.
Cuc.u.mbers with Oyster Sauce Serve this spicy vegetable dish with Asian Garlic Chicken (page 58) or Italian-Inspired Garlic Chicken (page 52) and cooked rice for a complete meal.
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1. Dissolve the cornstarch into 2 teaspoons water and set aside.
2. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the minced garlic. Stir-fry for 10 seconds, then add the cuc.u.mber. Sprinkle the salt over the cuc.u.mber. Stir-fry the cuc.u.mber slices for about 3 minutes, until they have darkened and are fork-tender but still crisp. Move cuc.u.mbers to the sides of the wok/skillet.
3. Stir in the oyster sauce, cup water, and granulated sugar. Stir-fry briefly, then add the cornstarch and water mixture into the liquid, stirring quickly to thicken. When the mixture has thickened, stir to mix it in with the cuc.u.mber.
4. Make a s.p.a.ce in the middle of the pan and add the chopped red chilies. Stir-fry the chilies for a few seconds until aromatic, then mix in with the cuc.u.mber. Serve hot.
Serves 2 to 3 teaspoon cornstarch cup plus 2 teaspoons water, divided 1 tablespoon vegetable or peanut oil 1 teaspoon minced garlic 1 large cuc.u.mber, cut lengthwise into quarters, seeded, and cut into -inch-thick slices teaspoon salt 1 tablespoon oyster sauce 1 teaspoon granulated sugar 2 teaspoons chopped jarred red jalapeno peppers
Serves 4 2 tablespoons olive oil 1 tablespoon minced garlic 2 teaspoons minced ginger 4 carrots, peeled and thinly sliced on the diagonal into -inch slices teaspoon cayenne pepper cup chicken broth 2 tablespoons brown sugar
Serves 2 to 4 2 tablespoons peanut or vegetable oil 3 cloves garlic, minced teaspoon c.u.min 1 teaspoon red pepper flakes 1 shallot, chopped 1 pound okra, cut on the diagonal into slices inch thick 1 tomato, cut into 6 wedges, each wedge halved 1 teaspoon curry powder 1 teaspoon brown sugar Glazed Carrots Glazed carrots make an excellent side dish for family dinners and special occasions. They also add a bit of color to the spread.
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