In Balance Stir FryNov 02 2010 by
To keep the balance in my refrigerator as well as my life, I sometimes make an Asian stir fry with everything in my refrigerator that needs to be used up. Today I had a leek, carrots, nappa cabbage, broccoli rabe, pea pods, bean sprouts, daikon, red pepper and mushrooms. I do try to stick to vegetables that harmonize together. Stir-Frying is an Asian technique for quickly cooking meat or vegetables over high heat so that they retain texture and flavor. You don’t want to over cook the vegetables. They should remain bright and slightly crispy.
- Choose whatever vegetables you have on hand. I usually include about 1 cup each of 5-6 different vegetables.
- 1 tbsp olive oil
- 1 tbsp sesame oil (use toasted sesame oil for a more intense flavor)
- 1 clove garlic, minced
- 1 tsp fresh ginger, minced
- 2 tbsp organic low sodium tamari or soy sauce (if you follow a gluten free diet make sure to use a gluten free sauce)
- 2 tbsp mirin or rice wine vinegar
- 1/4 cup toasted slivered almonds or cashews
- Prepare everything you need before you begin to stir-fry. Have the garlic and ginger minced and the vegetables cut. Make sure that your vegetables are all cut approximately the same size, smaller is better since stir-frying uses high heat and needs to cook fast without burning.
- Heat your wok or deep non- stick pan, then add oil. When the oil is hot, add the garlic and ginger and stir-fry for a few seconds, just until you smell their aroma.
- Start adding the other ingredients, according to their cooking times. The denser vegetables such as the leek, carrots, red pepper, mushroom and daikon will take a little longer to cook so they go in the wok first.
- Lift the vegetables from underneath with a spatula, constantly moving them to the outside of the wok. Stir fry for a minute or two and then add in the lighter vegetables next like the pea pods, bean sprouts, broccoli rabe and nappa cabbage.
- Stir fry only about a minute or two more. The vegetables should be tender but still brightly colored. Add the tamari, mirin and toasted almonds and remove from the heat.
- Serve with brown rice or better yet quinoa, for a balanced meal.
Makes 2 serving.
Nutritional info will vary greatly depending on what vegetables you use.
Leftover stir fry can be stored in an airtight container in the fridge for up to 3 days.
This stir fry can be made with any vegetables you choose. Mix and match and experiment to find your favorite combination.