I’m just going to start by saying that I am by no means an expert in Asian cooking…in fact, I know very little. I’ve never even steamed rice and I don’t think I could pick out Bok Choy in a vegetable line up. I don’t even own a Wok…although I’d like one (but that’s another matter). I have, however, made some effort in learning how to stir-fry properly even though I do it in a skillet.
There’s something very satisfying about creating a stir-fry. I mean, really, the sky’s the limit when it comes to which veggies to use. I like to use ones of varying colours because its so…simply put…pretty when they’re all mixed together in the pan. So you chop up a cornucopia of fresh vegetables into strips and throw them into a really hot skillet. Not long into it, all the colours turn brilliant, really vivid and the aroma…wonderful.
Tonight I tried something different. I added fiddleheads (“immature fronds” of the Ostrich Fern) to the mix. I steamed them first, for about 5 minutes, and then threw them in with the rest of the veggies for frying. They were absolutely delicious. If you can find the fiddleheads at your grocery store, I highly recommend trying them this way. The rest of the vegetables I used were just sweet green and red peppers and onions.
So if anyone reading this has never attempted a stir-fry…I’ll tell you what I know. If anyone reading this is an expert stir-frier and wants to give tips, I’d be happy to see them.
Heat oil (vegetable oil, or canola oil) in a skillet or wok on high. Chop up and add a couple of cloves of garlic. Let it cook until golden and then remove it. Throw in the veggies. I sprinkled some powdered ginger over it all since I didn’t have fresh – you could use either. Fry the veggies by either moving them around with a spoon or shaking the pan so they are evenly cooked. Best not to cook them too much. When they get tender but not soft…you want them a little crunchy…remove them from the heat. I like to serve mine with Basmati rice…that’s what my family likes…but you can use whatever rice you prefer. And, of course, there’s nothing like a little dash of Soy Sauce to add some saltiness.