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 spinach and sprinkle with the salt. Stir-fry for about 30 seconds.
Add the mushrooms, soy sauce, and lemon juice. Stir-fry for 1 minute or until the spinach turns a dark green and the mushrooms are heated through.
Stir in the cooked bacon. Remove the wok or skillet from the heat and stir in the sesame oil. Serve immediately.
Easy Mixed-Vegetable Stir-Fry
The combination of baby corn, carrots, and bean sprouts provides an interesting contrast in color and texture. You can adapt this basic recipe to make chop suey or egg foo yung.
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 until aromatic.
Stir in the salt and the carrots. Stir-fry for 1 minute, then stir in the sugar and the baby corn. Stir-fry for 1 minute, then add the bean sprouts. Stir-fry for 30 seconds to 1 minute, taking care not to overcook the bean sprouts. Add more salt or sugar if desired.
Remove from the heat and stir in the sesame oil. Serve hot.
Serves 4
2 tablespoons olive oil
1 tablespoon minced ginger
1 pound fresh spinach leaves
½ teaspoon salt
1 cup canned straw mushrooms, cut in half
1 tablespoon soy sauce
1 tablespoon lemon juice
4 slices cooked bacon, chopped
1 teaspoon Asian sesame oil
Serves 3 to 4
2 tablespoons vegetable or peanut oil
1 clove garlic, crushed
2 slices ginger
½ teaspoon salt, or to taste
2 medium carrots, peeled and cut on the diagonal into 1½-inch slices
1 teaspoon granulated sugar
1 (8-ounce) can baby corn, drained
1 cup mung bean sprouts
1 tablespoon Asian sesame oil
Serves 4
1 pound broccoli
¼ cup chicken broth
1½ tablespoons oyster sauce
1 tablespoon dark soy sauce
2 teaspoons cornstarch
2 tablespoons vegetable or peanut oil
2 teaspoons minced ginger
1 teaspoon salt, or to taste
½ cup water
Two-Step Broccoli
This tasty vegetable stir-fry is meant to have lots of extra sauce to mix in with cooked rice. Serve the broccoli and cooked rice with Beef in Stir-Fry Sauce (page 102) for a complete meal.
Cut off the broccoli florets and cut in half. Cut the spears on the diagonal.
Combine the chicken broth, oyster sauce, and dark soy sauce in a bowl. Whisk in the cornstarch.
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 about 10 seconds, then add the broccoli and sprinkle the salt over the top. Add the water, cover the broccoli, and cook for 4 to 5 minutes or until it is tender but still crisp.
Push the broccoli to the sides of the wok and add the sauce in the middle, stirring to thicken. When the sauce has thickened, stir-fry for a minute to mix the sauce with the broccoli. Serve hot.
Storing Soy Sauce Because soy sauce contains salt, a preservative, many people don't think to refrigerate it after opening. While it is true that the salt acts as a preservative, soy sauce will still maintain its flavor longer if it is stored in the refrigerator. The same holds true for Thai fish sauce, made with salted preserved fish.
Mushrooms and Bamboo Shoots
Don't want to use the soaking liquid from the mushrooms in the stir-fry? Feel free to substitute an equal amount of chicken broth.
Soak the dried black mushrooms in hot water for 25 to 30 minutes, until they have softened. Reserve ¼ cup of the liquid used to soak the mushrooms (strain the liquid if it has any grit from the mushrooms in it). Cut the stems off the mushrooms and discard.
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, then add the dried mushrooms and the bamboo shoots. Stir-fry for 1 minute.
Add the reserved mushroom broth. Stir in the brown sugar. Cook for another minute to heat through. Remove from the heat and stir in the sesame oil. Serve immediately.
Chinese Dried Black Mushrooms Also known as flower mushrooms, Chinese dried black mushrooms lend a rich, savory flavor to stir-fries, soups, and other dishes. The mushrooms are soaked in hot water before using, both to soften and to remove any dirt or grit. Traditional Chinese medical practitioners believe eating black mushrooms helps lower blood pressure.
Serves 2 to 4
6–8 dried black mushrooms
2 tablespoons vegetable or peanut oil
3 slices ginger, minced
1 (8-ounce) can sliced bamboo shoots (rinse the bamboo shoots to remove any tin taste)
1 teaspoon brown sugar
1 teaspoon Asian sesame oil
Serves 6
2 tablespoons olive oil
2 slices ginger
2 shallots, chopped
6 large portobello mushrooms, stems removed
½ teaspoon dried basil, or to taste
2 tomatoes, halved and thinly sliced
3 tablespoons white wine vinegar
3 tablespoons lemon juice
Freshly cracked black or white pepper to taste
6 hamburger buns
Mayonnaise to taste
Dijon mustard to taste
6 large lettuce leaves
2 tablespoons chopped capers, optional
Portobello Mushroom Burgers
The strong, “meaty” flavor of portobello mushrooms makes them a popular substitute for meat, particularly ground beef, among vegetarians.
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 slices. Let brown for 2 to 3 minutes, then remove. Add the shallots and the portobello mushrooms. Stir-fry for 2 minutes or until the shallots begin to soften, sprinkling the dried basil over the top. Add the tomato. Stir-fry for 1 minute.
Splash the vegetables with the white wine vinegar and the lemon juice. Stir in the pepper. Cook for another minute to heat through.
Lay out the hamburger buns and spread with mayonnaise or Dijon mustard as desired. Add the lettuce leaves. Spoon one-sixth of the stir-fried vegetables into each burger. Garnish with 1 teaspoon chopped capers if desired.
Vegetarian Jambalaya
Imitation ground beef crumbles are a good choice for this recipe. Feel free to use white or brown rice as desired.
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 garlic and the cayenne pepper. Stir-fry for 10 seconds, then add the onion. Stir-fry the onion for about 2 minutes, until it begins to soften.
Add the okra. Continue stir-frying for 2 minutes, splashing with a bit of chicken broth if it begins to dry out. Add the green bell pepper and tomatoes. Continue stir-frying until the green vegetables are tender but still crisp (about 2 minutes). Add more chicken broth if needed while stir-frying and season the vegetables with salt if desired. Remove the vegetables from the pan.
Heat 1 tablespoon oil in the wok or skillet. When the oil is hot, add the rice. Stir-fry for a minute until the grains turn a light brown, stirring in the dried thyme and oregano. Stir in the meat substitute. Stir-fry for a minute, then add 1 cup chicken broth. Bring to a boil. Add the stir-fried vegetables. Stir in the black pepper.
Continue stir-frying for 2 to 3 minutes to mix all the ingredients together and until most of the liquid is absorbed. Taste and adjust seasoning if desired. Garnish with fresh parsley.
Serves 2 to 4
3 tablespoons olive oil, divided
2 cloves garlic, crushed
1 teaspoon cayenne pepper, or to taste
1 medium white onion, chopped
2 okra, cut on the diagonal into thin slices
1¼ cups chicken broth, or as needed
1 green bell pepper, seeded, cut into bite-sized chunks
2 tomatoes, halved and thinly sliced
1 teaspoon salt, or as needed
1½ cups cooked rice
¼ teaspoon dried thyme, or to taste
¼ teaspoon dried oregano, or to taste
1 cup vegetarian meat substitute
Black pepper to taste
1 bunch fresh parsley, optional
Serves 4
½ cup vegetable broth
2 tablespoons soy sauce
1 teaspoon cornstarch
2 tablespoons vegetable or peanut oil
4 thin slices ginger, minced
1 medium onion, chopped
3 cups packaged stir-fry vegetable mix, fresh or frozen
1 cup mung bean sprouts
¼ teaspoon salt
½ cup cashews
1 teaspoon granulated sugar
Black pepper to taste
Speedy Vegetarian Chop Suey
Instead of adding the cashews in the final stages of cooking, you can stir-fry them separately. Stir-fry 1 minute, taking care not to burn the cashews, and then remove from the pan. Add the cashews to the chop suey just before serving.
Combine the vegetable broth and soy sauce in a small bowl. Whisk in the cornstarch.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the sliced ginger. Stir-fry for about 10 seconds, then add the onion. Stir-fry the onion until it begins to soften (about 2 minutes). Add the stir-fry vegetable mix. Stir-fry according to the package directions or until the vegetables are tender but still crisp.
Add the mung bean sprouts and the salt. Stir-fry for about 30 seconds, then add the vegetable broth mixture. Bring to a boil, stirring continually. Stir in the cashews and the sugar. Add black pepper to taste. Serve hot.
Got a Cold? Eat Some Celery! Medieval doctors had so much faith in celery's curative powers that it was used primarily for medicinal purposes. Modern scientific research supports the wisdom of these ancient practitioners — celery is a rich source of vitamin C, proven to help reduce cold symptoms.
Spring Vegetable Medley
You can create your own combination of spring vegetables to use in this simple stir-fry. Bell peppers, green beans or French haricots verts, and zucchini are all good choices.
Combine the chicken broth, red wine vinegar, and sugar in a bowl. Set aside.
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.
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 shredded cabbage. Stir-fry for 2 minutes, sprinkling with the salt; then add the carrot. Stir-fry for another minute, then add the cauliflower.
Stir-fry for a minute, then add the chicken broth mixture. Bring to a boil and continue cooking until the vegetables are tender but still crisp.
Serves 2 to 4
¼ cup chicken broth
1½ tablespoons red wine vinegar
2 teaspoons granulated sugar
½ cup cauliflower florets
2 tablespoons vegetable or peanut oil
½ teaspoon minced garlic
½ teaspoon minced ginger
1 cup shredded red cabbage
1 teaspoon salt
1 carrot, julienned
Serves 2 to 4
1 head cauliflower
2 tablespoons vegetable or peanut oil
2 cloves garlic
Cauliflower Fried “Rice”
Use this basic recipe in Shrimp Fried “Rice” (page 137) or any fried-rice recipe. Besides being low in carbohydrates, an added plus for dieters is that cauliflower is low in calories but very filling.
Break off the florets from the cauliflower and chop into chunks. Chop the core into chunks. Process the florets and core in a food processor, a few pieces at a time, using the “grate” function. Scrape out the bottom of the blender or food processor as needed. Continue until you have 3 cups of grated cauliflower.
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. Stir-fry for 10 seconds, then add the cauliflower.
Stir-fry the cauliflower, stirring and turning it over in the pan for 4 to 5 minutes, until it is tender but still crisp. (If you're uncertain about when the cauliflower is done, do a taste test — stir-fried cauliflower does not change noticeably in color, but it will taste cooked.)
Low-Carb “Rice” Cauliflower is not a good substitute for rice in recipes with a high liquid content as cauliflower doesn't absorb liquid in the same way that rice does. However, it makes a handy stand-in for rice in fried-rice recipes, which normally use only a small amount of liquid seasoning such as soy sauce.
Thai-Style Mixed Vegetables
Seasonings take center stage in this quick and easy Thai stir-fry dish. If you need to use regular basil in place of holy basil, try adding a small amount of freshly ground black or white pepper for extra flavor.
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 chilies. Stir-fry for 20 seconds, then add the broccoli. Sprinkle ½ teaspoon sugar over the mixture. Stir-fry for a minute, then add the bok choy. Stir in the salt. Stir-fry until the vegetables turn a darker green and are tender but still crisp (2 to 3 minutes).
Add the plum tomatoes. Stir-fry for 1 minute, then add the baby corn. Stir-fry for another minute, then add the water. One at a time, stir in the fish sauce, oyster sauce, and the rice wine or dry sherry. Stir in 1 teaspoon sugar, or to taste.
Add the holy basil into the wok or skillet. Stir-fry for about 30 seconds, until the leaves have just wilted. Taste and adjust seasoning if desired. Serve hot.
What Is Baby Corn? As the name implies, baby corn are tiny ears of corn that are picked before they have fully matured. Their miniature length (2 to 3 inches) makes baby corn perfect for stir-frying. When using canned baby corn, be sure to rinse it under running water to remove any “tinny” taste.
Serves 2 to 4
2 tablespoons vegetable or peanut oil
3 cloves garlic, chopped
2 small fresh red Thai chilies
1 cup chopped broccoli
1½ teaspoons granulated sugar, or to taste, divided
1 cup chopped bok choy
½ teaspoon salt
2 plum tomatoes, thinly sliced
1 cup baby corn, halved
¼ cup water
1 tablespoon fish sauce
1 tablespoon oyster sauce
1 tablespoon Chinese rice wine or dry sherry
¼ cup chopped holy basil leaves
11
Terrific Tofu Dishes
Spicy Stir-Fried Tofu
Five-Spiced Tofu
Sweet and Sour Tofu
French-Inspired Fried Tofu
Easy Vegetarian Stir-Fry
Marinated Tofu
Tuna Tofu Casserole
Stuffed Tofu Triangles with Pork
Pad Thai with Tofu
Tofu Stew
Twice-Fried Tofu with Stir-Fry Sauce
Sesame Tofu
Simple Japanese Tofu Stir-Fry
Vegetarian Kung Pao “Chicken”
Easy Tofu Scramble
Veggie Fajitas
Tofu with Broccoli
Sesame Tofu with Vegetables
Tofu Chili
Mediterranean Tofu
Bear's Paw Bean Curd
Curried Tofu for Two
Spicy Tofu and Spinach
Spicy Tofu Scramble
&nbs
p; Vegan Tofu and Tomato Scramble
Sweet and Sour Tempeh
Mongolian Tofu for Two
Mongolian Tofu with Noodles
Tofu with Beef
Serves 3 to 4
1 tablespoon vegetable or peanut oil
1 teaspoon minced ginger
1 teaspoon red pepper flakes
1 pound firm tofu, drained and cut into ¾-inch cubes
3 tablespoons chicken broth
1 tablespoon red wine vinegar
2 tablespoons chopped green onions
Serves 2 to 4
1 tablespoon five-spice powder
¼ cup cornstarch
1 pound firm tofu, drained and cut into ¾-inch cubes
2 tablespoons olive oil
2 tablespoons finely chopped green onion
Spicy Stir-Fried Tofu
Vegetarians can replace the chicken broth in this dish with water or vegetarian broth. Pair this simple stir-fry with Glazed Carrots (page 262) and rice for a complete meal.
Heat a wok and skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the ginger and the red pepper flakes. Stir-fry for about 30 seconds, then add the tofu.
Stir-fry the tofu for 1 to 2 minutes, until it begins to brown. Add the chicken broth and the red wine vinegar. Stir in the chopped green onions. Simmer for about 5 minutes or until heated through. Serve immediately.
THE EVERYTHING® STIR-FRY COOKBOOK Page 29