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.
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.
If using freshly picked fiddleheads, wash to remove any dirt and drain thoroughly.
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.
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
1½ tablespoons vegetable or peanut oil
3 cloves garlic, crushed
1 pound Napa cabbage, cored and cut crosswise into thin strips
½ teaspoon sugar
¼ cup chicken broth
Serves 2 to 4
1 pound fiddlehead greens, fresh or frozen
2 tablespoons olive oil
2 teaspoons minced ginger
½ 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
½ 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, substitute peanut oil or a vegetable oil such as canola.
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.
In a small bowl, dissolve the cornstarch into the water. Set aside.
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.
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.
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 substitute to the mushrooms in addition to the pepper.
In a small bowl, combine the burgundy and beef broth. Set aside.
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.
Add the mushrooms. Stir-fry for about 2 minutes, until they have browned. Stir in the black or white pepper. Add the burgundy mixture.
Cook, stirring occasionally, until the liquid has almost evaporated (4 to 5 minutes). Serve hot.
Serves 2 to 4
¼ cup burgundy wine
¼ cup beef broth
1½ tablespoons vegetable or peanut oil
1 teaspoon minced ginger
1 teaspoon minced garlic
2 shallots, chopped
½ teaspoon dried parsley
½ teaspoon dried basil
½ pound fresh mushrooms, thinly sliced
Black or white pepper to taste
Serves 2 to 4
1 pound cauliflower
1½ tablespoons white wine vinegar
2½ tablespoons water
1½ teaspoons granulated sugar
2 tablespoons olive oil
2 teaspoons minced ginger
Stir-Fried Cauliflower
If you like, you can substitute Chinese or Japanese 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.
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.
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.
Combine the white wine vinegar, water, and sugar in a bowl. Set aside.
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.
Cucumbers 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.
Dissolve the cornstarch into 2 teaspoons water and set aside.
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 cucumber. Sprinkle the salt over the cucumber. Stir-fry the cucumber slices for about 3 minutes, until they have darkened and are fork-tender but still crisp. Move cucumbers to the sides of the wok/skillet.
Stir in the oyster sauce, ¼ 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 cucumber.
Make a space 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 cucumber. Serve hot.
Serves 2 to 3
½ teaspoon cornstarch
¼ cup plus
2 teaspoons water, divided
1 tablespoon vegetable or peanut oil
1 teaspoon minced garlic
1 large cucumber, cut lengthwise into quarters, seeded, and cut into ½-inch-thick slices
¾ teaspoon salt
1 tablespoon oyster sauce
1 teaspoon granulated sugar
2 teaspoons chopped jarred red jalapeño 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 ½-inch slices
¼ te
aspoon cayenne pepper
½ cup chicken broth
2 tablespoons brown sugar
Serves 2 to 4
2 tablespoons peanut or vegetable oil
3 cloves garlic, minced
¼ teaspoon cumin
1 teaspoon red pepper flakes
1 shallot, chopped
1 pound okra, cut on the diagonal into slices ¼–½ 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.
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 ginger. Stir-fry for 10 seconds, then add the carrots. Stir-fry the carrots for 1 to 2 minutes, until they turn a darker orange. Stir in the cayenne pepper.
Add the chicken broth and the brown sugar. Bring to a boil. Cover and cook the carrots for 4 minutes.
Uncover and cook, stirring, until the carrots are tender but still crisp and nicely glazed with the broth and sugar mixture, which has been reduced (total cooking time is about 8 minutes). Serve hot.
Indian Spiced Okra
In India this spicy vegetable dish would be cooked in a kadhai, the Indian version of the Chinese wok. Feel free to use a kadhai if you have one!
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, cumin, red pepper flakes, and the shallot. Stir-fry until the shallot begins to soften.
Add the okra. Stir-fry, stirring and moving the okra around the pan for about 4 minutes or until it is just starting to turn golden brown.
Add the tomato. Add the curry powder and the brown sugar and stir-fry for 1 minute. Serve hot or cold.
Spicy Cucumbers
Chile paste with garlic can be found at Asian markets. If it is unavailable, feel free to use regular chile paste or chopped red chilies, or sprinkle the cucumber with red pepper flakes during stir-frying.
Place the cucumber slices in a colander and sprinkle the salt over them. Let the cucumber pieces sit for 30 minutes. Pat dry with paper towels to remove the excess water.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the chile paste with garlic, minced ginger, and green onion. Stir-fry until aromatic, then add the cucumber slices. Stir-fry for about 3 minutes, until the cucumber is tender but still crisp.
Splash cucumber slices with the red wine vinegar. Serve hot.
Indian Creamed Spinach
Indispensable to northern Indian cuisine, garam masala is a fragrant mixture of cumin, coriander, cardamom, and other spices. Garam masala can be found in the spice section of many supermarkets.
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, ginger, and the curry paste.
Add the chopped shallot. Stir-fry until the shallot begins to soften, then add the spinach and the salt. Stir-fry for 1 minute or until the spinach turns a dark green.
Add the heavy cream and the garam masala. Bring to a boil, then cook for another minute until the cream and spinach are heated through. Serve hot.
Serves 2 to 4
1 large cucumber, cut lengthwise into quarters, seeded, and cut into ½-inch-thick slices
1 teaspoon salt
1 tablespoon vegetable or peanut oil
½ teaspoon chile paste with garlic
2 teaspoons minced ginger
1 green onion, finely chopped
1 tablespoon red wine vinegar
Serves 4
2 tablespoons olive oil
2 tablespoons minced garlic
1 tablespoon minced ginger
2 teaspoons curry paste
1 shallot, chopped
20 ounces frozen spinach, thawed, drained, and chopped
½ teaspoon salt
½ cup heavy cream
1 teaspoon garam masala
Serves 3 to 4
1 pound bok choy
1 tablespoon oyster sauce
3 tablespoons chicken broth
2 tablespoons vegetable or peanut oil
2 cloves garlic, crushed
½ teaspoon salt
Stir-Fried Bok Choy
If you like, thicken the sauce by stirring in 1 teaspoon cornstarch mixed with 2 teaspoons water at the end of cooking. Stir quickly until the sauce has thickened and serve immediately.
Separate the leaves of the bok choy from the stalks. Cut the stalks diagonally into 2-inch pieces. Cut the leaves crosswise into 2-inch pieces.
Stir the oyster sauce into the chicken broth. Set aside.
Heat a wok or skillet over medium-high heat until it is almost smoking. Add the oil. When the oil is hot, add the crushed garlic. Stir-fry for 10 seconds, then add the bok choy stalks. Add the salt. Stir-fry for 1 minute, then add the leaves. Stir-fry for 1 more minute or until the bok choy turns bright green.
Add the chicken broth/oyster sauce mixture into the wok. Bring to a boil. Stir-fry for another minute and serve hot.
Beautiful Bok Choy The most popular vegetable in Chinese cooking, bok choy has white stalks and beautiful emerald leaves. Normally, bok choy stalks are separated from the leaves and stir-fried for a bit longer. However, if you're lucky enough to find baby bok choy, a smaller version of regular bok choy with a more delicate flavor, simply cut it in half lengthwise before stir-frying.
Vegetarian Cashew Chili
Roasted cashews add flavor and healthy monounsaturated fats to this vegetarian version of chili. Feel free to replace the zucchini with a green bell pepper if desired.
Roast the cashews in a wok or skillet over medium heat, shaking the pan continuously so that the nuts do not burn. Roast until the cashews are browned (about 5 minutes). Remove the cashews from the pan to cool.
Clean out the wok or skillet and add the oil. When the oil is hot, add the ginger and garlic. Stir-fry for 10 seconds, then add the onion. Sprinkle the chili powder and cumin over the onion mixture, and stir-fry the onion until it begins to soften (about 2 minutes). Add the corn and stir-fry for 1 minute, mixing the corn with the onion and seasonings.
Push the onion and corn to the side and add the sliced zucchini in the middle of the pan. Sprinkle the salt over. Stir-fry for 1 minute, then stir in the Worcestershire sauce. Stir-fry the zucchini for 3 minutes or until the zucchini is dark green and tender but still crisp.
Stir in the red kidney beans and diced tomatoes with juice. Bring to a boil. Stir in the brown sugar and black pepper. Stir in the roasted cashews. Continue stir-frying for 2 to 3 minutes to mix all the ingredients together. Taste and adjust seasoning if desired. Serve hot.
Kadhai — the Indian Wok With its deep sides and rounded bottom, the kadhai is the Indian version of a wok. Like the classic Chinese wok, the main advantages of using a kadhai are quick cooking times and the need for less oil since the food cooks primarily in its own juices. The sturdy kadhai frequently doubles as a serving dish, going straight from the stove to the dining table.
Serves 2 to 4
½ cup raw, unsalted cashews
2 tablespoons olive oil
1 teaspoon minced ginger
1 teaspoon minced garlic
½ onion, chopped
1 tablespoon chili powder, or to taste
½ teaspoon cumin
1 cup frozen corn
1 zucchini, cut on the diagonal into 1-inch slices
¼ teaspoon salt
1 tablespoon Worcestershire sauce
1 cup kidney beans, drained
1 cup diced tomatoes with juice
1 tablespoon brown sugar
Black pepper to taste
Serves 4
3 ribs celery
1 tablespoon vegetable or peanut oil
1 table
spoon minced ginger
½ teaspoon sugar
1 tablespoon lemon juice
1 tablespoon soy sauce
Serves 3 to 4
2 (8-ounce) cans baby corn (rinse the corn to remove any tin taste)
2 tablespoons vegetable or peanut oil
2 teaspoons chopped fresh ginger
1 green onion, finely chopped
1 teaspoon salt
2 tablespoons liquid
Three Flavor Celery
Sweet, sour, and salty come together in this speedy stir-fry dish. Serve with Tomato Beef (page 84) and lots of steamed rice.
Rinse the celery and cut on the diagonal into thin slices.
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 celery. Stir in the sugar.
Stir-fry the celery for 2 minutes or until it turns a brighter green and is tender but still crisp. Splash the celery with the lemon juice and soy sauce while you are stir-frying.
Stir-Fried Baby Corn
There are no hard-and-fast rules about what type of liquid to splash on vegetables during stir-frying — soy sauce, water, Chinese rice wine, and chicken broth all work well.
Cut the baby corn in half.
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, until the ginger is aromatic.
Add the green onion, salt, and baby corn. Stir-fry for 1 minute, then splash the baby corn with the liquid. Stir-fry for another 30 seconds to heat through. Serve hot.
Hot Spinach Salad
The same ingredients that form the basis of a spinach salad — fresh spinach leaves, mushrooms, and bacon — go together nicely in a stir-fry. If you prefer, replace the bacon with cooked Chinese sausage, called lop cheong.
THE EVERYTHING® STIR-FRY COOKBOOK Page 28