Contributed by: Donna Michele
Stir fries are a go to food at our house year ‘round but especially in the fall and winter when frozen veggies work their way into our diet more frequently.
Mise En Place is the most important thing in stir fry, have veggies and meat chopped to uniform size and all ingredients out and ready to use first. Stir Fry goes very quickly!
1. Get a thick bottomed pan good and hot (preferably stainless).
2. Add a high temp oil like coconut or canola.
3. Scramble eggs (an egg per person), season with salt and pepper as you go, set aside to add just before serving.
4. Add oil as needed, one Tbsp at a time, then frozen veggies (1- 1 1/2 cups per person) and cook til just softening, 1 – 2 minutes.
5. Add a bit more oil as needed, then aromatics like 1 Tbsp ginger, 1 TBSp garlic and ¼ onion per person. If these are frozen, cook till just soft.
6. Add warmed up rice(1/2 c per person) to pan then make well in center and add soy (1 Tbsp per person) and fish sauces1/2 Tbsp per person) (toasting the soy gives depth to the dish).
7. With a large spatula, cook and turn over high heat until hot through and beginning to crisp.
8. Serve immediately.
What I didn’t say above is that this goes for all Asian and Indian stir fries. If you haven’t tried Kadhai, start with my Indian Chicken Kadhai, and riff from there.
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