1. 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.
2. Add the chicken broth and the brown sugar. Bring to a boil. Cover and cook the carrots for 4 minutes.
3. 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!
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1. 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, c.u.min, red pepper flakes, and the shallot. Stir-fry until the shallot begins to soften.
2. 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.
3. Add the tomato. Add the curry powder and the brown sugar and stir-fry for 1 minute. Serve hot or cold.
Spicy Cuc.u.mbers 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 cuc.u.mber with red pepper flakes during stir-frying.
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1. Place the cuc.u.mber slices in a colander and sprinkle the salt over them. Let the cuc.u.mber pieces sit for 30 minutes. Pat dry with paper towels to remove the excess water.
2. 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 cuc.u.mber slices. Stir-fry for about 3 minutes, until the cuc.u.mber is tender but still crisp.
3. Splash cuc.u.mber slices with the red wine vinegar. Serve hot.
Indian Creamed Spinach Indispensable to northern Indian cuisine, garam masala is a fragrant mixture of c.u.min, coriander, cardamom, and other spices. Garam masala can be found in the spice section of many supermarkets.
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1. 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.
2. 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.
3. 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 cuc.u.mber, cut lengthwise into quarters, seeded, and cut into -inch-thick slices 1 teaspoon salt 1 tablespoon vegetable or peanut oil 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 teaspoon salt 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 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.
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1. 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.
2. Stir the oyster sauce into the chicken broth. Set aside.
3. 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.
4. 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. 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.
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1. 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.
2. 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 c.u.min 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.
3. 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.
4. 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 cla.s.sic 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 st.u.r.dy kadhai frequently doubles as a serving dish, going straight from the stove to the dining table. With its deep sides and rounded bottom, the kadhai is the Indian version of a wok. Like the cla.s.sic 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 st.u.r.dy kadhai frequently doubles as a serving dish, going straight from the stove to the dining table.
Serves 2 to 4 cup raw, unsalted cashews 2 tablespoons olive oil 1 teaspoon minced ginger 1 teaspoon minced garlic onion, chopped 1 tablespoon chili powder, or to taste teaspoon c.u.min 1 cup frozen corn 1 zucchini, cut on the diagonal into 1-inch slices 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 tablespoon minced ginger 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.
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1. Rinse the celery and cut on the diagonal into thin slices.
2. 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.
3. 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.
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1. Cut the baby corn in half.
2. 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.
3. 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.
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1. 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.
2. 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.
3. 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.
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1. 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.
2. 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.
3. 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 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 teaspoon salt, or to taste 2 medium carrots, peeled and cut on the diagonal into 1-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 cup chicken broth 1 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 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.
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1. Cut off the broccoli florets and cut in half. Cut the spears on the diagonal.
2. Combine the chicken broth, oyster sauce, and dark soy sauce in a bowl. Whisk in the cornstarch.
3. 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.
4. 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. 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 subst.i.tute an equal amount of chicken broth.
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1. Soak the dried black mushrooms in hot water for 25 to 30 minutes, until they have softened. Reserve 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.
2. 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.
3. 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 pract.i.tioners believe eating black mushrooms helps lower blood pressure. 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 pract.i.tioners believe eating black mushrooms helps lower blood pressure.
Serves 2 to 4 68 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 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 subst.i.tute for meat, particularly ground beef, among vegetarians.
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1. 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.
2. Splash the vegetables with the white wine vinegar and the lemon juice. Stir in the pepper. Cook for another minute to heat through.
3. 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.
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1. 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.
2. 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.
3. 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 subst.i.tute. 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.
4. 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 1 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 1 cups cooked rice teaspoon dried thyme, or to taste teaspoon dried oregano, or to taste 1 cup vegetarian meat subst.i.tute Black pepper to taste 1 bunch fresh parsley, optional
Serves 4 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 teaspoon salt 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.
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1. Combine the vegetable broth and soy sauce in a small bowl. Whisk in the cornstarch.