Simple Asian Stir-Fry
2001-09-26 @ 10:11 p.m.
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This is for Sara.
I'm not going to give you amounts on this one because it is a basic flexible recipe to adjust for the number of people you have and your taste.
Simple Asian Stir-Fry
Thin-sliced, bite-sized pieces of meat (chicken, pork, beef)
Chopped onion
Minced garlic
Peanut oil
Minced or chopped ginger
Chopped vegetable(s)
Soy sauce
Dark sesame oil
Saut� meat, onion, and garlic in a small amount of peanut oil in a wok. The key to stir-fry is to get the pan really hot and cook quickly. You don't want to let whatever you're cooking sit in the pan for too long so have all prep work (chopping, measuring, etc.) done ahead of time. It is also helpful to remember that tossing cold, chopped chicken into a hot wok is going to drop the temperature of the wok temporarily. Don't let that fool you because the temp will come back up while your back is turned and toast the shit out of your onions and garlic (not a good thing). Fry the first three ingredients, turning periodically to fry evenly, until the meat is browned. Add the ginger and vegies. I used frozen green beans and chicken when I made this because it was our first night back from vacation, and that was what was in my freezer. Stir until the vegies are crisp-tender. Stir in the soy sauce and sesame oil last, leaving the wok on the eye for just for a couple of minutes, long enough for everything to blend and warm. Serve over rice (we like Basmati).
Dark sesame oil is an Asian flavoring. It isn't a cooking oil. You will find sesame oil at health food stores (and maybe even in the grocery store) that is made for cooking and has a very light taste. This is not what you want. Look in the Asian section of the store (or go to an Asian market) and get the real stuff. It has a very strong flavor, and stir-fry just doesn't seem right without it.
Ginger is also a strong condiment. It adds a spicy touch to whatever you put it in. If you haven't cooked with it before, start out easy until you know how much you like. If you like spicy peppers, then go for it. Keep in mind that a little goes a long way. You can buy ginger root fresh at farmers markets or major grocery stores. But recently I discovered jars of sliced or minced ginger (packed in water, I think) at Publix in the Asian section. This isn't sushi ginger, which is pickled, but plain ginger. It keeps well in the fridge for whenever you need it. Fresh ginger root dries out pretty quickly, and I have to get more every time I use it. This way it's there as a pantry item so I can make a stir-fry at the drop of a hat, like when we've just gotten back from a week long vacation and I need to make something using whatever I happen to have on hand.
Easy and quick - and healthy.
Wine - We had a Gewurtztraminer from Alsace with this meal. It was perfect. Gewurtz is good with most Asian dishes. Rieslings and ros�s work well also. If you are using beef and you insist on a red wine, try a Zinfindel.
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