What makes a good stir-fry?
Sometimes all I want for dinner is a big bowl of steaming rice (or noodles) topped with stir-fried veggies, tofu, perhaps a little meat, and, maybe (always) a fried egg. And so, my friends, I ask you, what makes a good stir-fry?
Is it the farmers' market veggies?
Is it the wok?
Is it the non-farmers' market add-ins?
Is it how the veggies are chopped?
Is it the sauce?
Adapted from this 1995 Bon Appetite recipe
¼ cup soy sauce
¼ cup Sherry
1 T. honey
2 cloves garlic, minced
2 tsp. orange zest
Whisk ingredients. Set aside until ready to cook.
Is it the rice?
(This is brown basmati, but I would love to get my hands on some of that short-grained brown rice served at Chinese restaurants.)
Is it the Sriracha?
Dousing the bowl with Sriracha is a must.
I wish I could give more detailed instructions/measurements, but this truly is a no-measure recipe.
1. Cook rice — whatever you like. Set aside. Prepare sauce (recipe above). Set aside.
2. Chop all of your ingredients. The stir-fry takes five minutes of cooking once all the veggies are prepared, so it's best to have everything chopped ahead of time. This is what I used: onion, cabbage, baby bok choy, rapini, cilantro, snow peas, zucchini, scallions, tofu and peanuts. Be sure to wash the bok choy.
3. Heat wok with about one tablespoon of canola oil until smoking hot. (Alternatively, heat wok without oil, then add oil once hot — I'm not really sure what the difference is, but I think it depends on your pan.) Add tofu cubes and let brown until nice and crispy on one side, about 1 to 2 minutes. Remove tofu from wok and set aside.
4. Add onions and zucchini to wok. Let cook until onions are slightly browned. Refrain from stirring — just let the vegetables brown. Add the cabbage, rapini, and bok choy and cook for another two minutes. Stir briefly. Add, the snow peas, scallions, cilantro and peanuts. Add about a ¼ cup (or less) of the sauce and let cook for about a minute. Add the tofu. Turn off the heat. Top rice with veggies and douse with Sriracha.