Stir-fried Vegetables (Faster and better than ordering out)

Saturday lunch -crisp and light and zippy

When I am in the mood for some crunchy, spicy Asian vegetables, my first instinct is not to pick up the phone, but to open the refrigerator door.

I am forever buying virtuous items that I mean to use right away, but that slip into the deep recesses in of my mind and the even deeper recesses of the fridge. A good stir-fry is a way to use up just about any crunchy vegetable in a way that will bring the virtue right back (nothing should go to waist or waste!).

Such was the situation today, when my dad started pulling out vegetables for a raw salad, and my mom and I convinced him it would have more flair in a hot and spicy variation.

So we got to chopping and measuring and whisking and in very little time (about 20 minutes) we were crunching and nodding and going for seconds. While there is a place in every household for Chinese takeout menus, it is so easy to make your own, without the gelatinous goopiness that passes for brown sauce, that this is really worth making part of your repertoire. I can see tossing in some peeled shrimp just as the vegetables have cooked in the first step….on this occasion, my dad seasoned and sauteed strips of chicken breast separately as the vegetables were cooking, rather than incorporate the chicken. As a result, the chicken played a gentle counterbalance to the sizzle of the vegetables.

Here’s what we did (adapted from a Cook’s Illustrated recipe for Stir-Fried Broccoli)

Stir-fried vegetables in brown sauce (serves four for a light meal or as a side)

A:

1/2 Cup low sodium vegetable broth

2 Tbs dry white wine (or dry sherry, if you’ve got)

4 tsp low-sodium soy sauce

2 tsp olive oil (or one toasted sesame oil)

2 tsp cornstarch

2 tsp Thai chili sauce (can be increased, depending on your sauce AND your tolerance for hot and spicy; the one we used is already prepared as a marinade, so is sweet. If you use straight Thai chili – like a sambal – it could be stronger!)

B:

6 cloves garlic, minced (you can play with this proportion, especially if your chili sauce has a lot of garlic)

¼ tsp red pepper flakes

2 tsp vegetable oil

C:

2 Tbs vegetable oil

2-2.5 lbs mixed stir-fry vegetables, cut into ¾ inch pieces (we used onions, broccoli, carrots, cabbage, red peppers, green peppers, but you can play around with this!)

½ tsp sugar

Whisk ingredients in A (broth, wine, soy sauce, olive/sesame oil, cornstarch and chili sauce) in a small bowl. In another small bowl, mix up ingredients in B (garlic, pepper flakes, and 2 tsp vegetable oil).

Now for the ingredients in C. Heat the remaining two Tbs vegetable oil in a 12 inch skillet with a heavy bottom, until just rippling and just beginning to smoke. Add vegetables and sprinkle the sugar over, coat with the oil and cook, stirring frequently, for about eight minutes, looking for caramelization on the vegetables. Lower the temperature to medium if you get a lot of sticking.

Push vegetables to the side and add the garlic mixture (B), stir to heat, then mix with the vegetables. Add vegetable broth mixture (A) and stir for a bit less than a minute, or until warmed and the sauce gets a bit thicker. Serve with rice.

Tags: Asian stir-fry, broccoli, Chinese, cooking, easy recipes, easy stir-fried vegetables, food, healthy stir-fry, recipes, spicy, stir-fried vegetables, stir-fry, vegan, vegetarian