Bruce's Veggie Stir-fry

Bruce's Latest Stir-fry

Recipe by Bruce

My husband Bruce is the king of stir-frying, though he's quite modest if you ask him about it. Using a frighteningly high heat and an intimidatingly large wok, he cooks vegetables to perfection for any occasion. This most recent stir-fry was designed, as usual, to use up large quantities of veggies received from our CSA farm share. Because we were having Crispy Tilapia with Lemon-Onion Relish, he chose to use more cider vinegar than usual, to stand up to the strong taste of the relish. Stir-frying must be done quickly, so vegetables remain crisp rather than turning soggy. To execute this properly, one must be completely prepared before cooking.

We had 1/2 can of water chestnuts left over from our Asia-Inspired Salad, but you could use a whole can.

Removing Veggies before Wok-ing Mushrooms

Stir-fry Tips

• Cut all veggies into approximately the same thickness to cook veggies evenly
• Dry off all veggies and meat, fish, tofu, etc. after chopping and before cooking
• Chop all veggies and meat (if using) before starting to cook
• Place veggies and meat into easy-access containers before starting to cook
• Group all veggies with the same cooking time into one container
• Mix the sauce before starting to cook
• Get all tools, foods, and utensils ready before beginning to cook
• Keep heat as high as possible
• Use a flat-bottomed wok
• "Stir" constantly with two utensils during cooking, lifting veggies from the bottom (near the heat) to the top of the wok, ensuring even cooking (see photos)

Prepare and Group all Veggies First!

Bruce's Stir-Fried Vegetables

serves 8 or more

Sauce:

1 tbsp. tamari

1 tbsp. apple cider vinegar

1 tsp. sesame oil

1 tsp. plum sauce

1/2 tsp. hoisin sauce

1 tsp. cornstarch

Veggies:

About 14 oz. total onions and garlic:

1 bunch scallions chop + green part of 1 spring onion

2 lg. stalks green garlic

About 1 lb. + 13 oz. other veggies:

1/2 lb. carrots

1/2 lb. oyster mushrooms

1/2 lb snap pea pods

1/2 can sliced water chestnuts

12 oz. broccoli

Other ingredients:

1 piece ginger, about 2 inches long

About 2 tbsp. mild cooking oil (B. uses canola)

Prepare veggies:

Chop spring onions and scallions into approximately 1 inch pieces. Slice green garlic in half lengthwise, then make approximately 3/8 inch slices. Put chopped onions and garlic together in one container (bin #1).

Chop carrots into approximately 3/8-inch pieces. Cut broccoli into florets about 1 inch long. Remove strings from pea pods. Peel ginger and slice into matchsticks about 1/4 inch by 5/8 inch. Put carrots, broccoli, snap pea pods, water chestnuts, and ginger into second container (bin #2).

Slice mushrooms into approximately 1 inch by 3/8 inch pieces. Put these into a third container (bin #3).

Prepare sauce:

In a small bowl, stir together tamari, apple cider vinegar, sesame oil, plum sauce, hoisin sauce, and cornstarch.

Stir-fry 1: Slide Utensils down Hot Sides of Wok

Stir-fry 2: Lift Veggies from Hot Sides to Center

Stir-fry:

Heat wok on high. When hot enough for water to sizzle, add 1 tbsp. oil. Heat slightly, then add onions and garlic (bin #1). Stir-fry for 1 minute, constantly moving veggies from the bottom of the wok to the top (see photos).

Add ginger and all other veggies EXCEPT mushrooms (bin #2), and stir-fry for 3 minutes.

Remove all veggies from wok to heatproof pan (we use stainless steel).

Reheat wok. Add 1 tbsp. oil then mushrooms (bin #3). Cook 30 seconds.

Add reserved veggies from the heatproof pan, then add prepared sauce and stir to mix. Stir-fry for about 30 seconds.

Serve immediately.