Date: Wed, 08 Feb 95 08:31:47 -0701
From: email@example.com (Doug Hutter)
I like to use a lot of, and a large variety of vegetables in
the stir fry I do at least twice a week. When I first got a wok
about 10 years ago, used it as an alternative way to cook meat,
and used a lot of oil and sauces. Now my wok regimen is very
simple... an example is last nite:
1/2 tsp ginger root, finely chopped
2-3 cloves garlic, finely chopped
1/2 tsp crushed red pepper (optional)
1 medium onion, sliced
20-25 snow peas
2 medium carrots, sliced on diagonal
1 medium green bell pepper, cored and sliced
2 small zuchinni (one green, one yellow)
sliced on diagonal, thicker than the carrots
~1 cup bean sprouts
6-8 mushroom, quartered
ground pepper to taste
Heat wok over med-high heat, toss in first seven ingredients,
(thru bell pepper) along with a tablespoon or two of water.
Stir fry constantly til onion is becoming limp, then add
zuchinni and bean sprouts. As zuchinni is softening, add
mushrooms, stirring continually (takes 6-10 minutes - depending
on how crisp you want the vegetables) The trick is to add the
quicker-cooking vegetables last, so they don't overcook.
Serve over rice, with soy sauce to taste.
A variation is to use the wok as a steamer: Heat wok as above,
and toss together all ingredients, along with about 1/2 cup of equal
parts soy sauce and water. Quickly stir for a minute or so,
then push vegetables up onto side of wok, and cover. When steam
escapes from under cover, vegetables are done... remove from
heat, toss together into a large bowl; serve over rice.
Some of our favorite variations are:
Peas & Carrots Stir Fry -- use only snow peas and sliced carrots.
Mushroom & Onion Stir Fry -- use only onion slices and
Occasionally, we'll add yakisoba noodles, and forego the rice.
A few notes about wok cooking: I use a hammered steel wok, which
might make the second method possible: the ingred. will stay up
on the sides, away from the very hot bottom, where the liquid
is boiling. With a machine-made, or electric wok, this may not
I use only water and a brush to clean the wok, never soap, as this
will cause sticking. When clean, I place the wok over heat source to
dry, and wipe the inside with about 1 tsp of olive oil, using a
paper towel. Let cool, and put away... the oil will prevent
rusting, and is all the oil required for your next cooking.