One of the biggest challenges I have had in my little kitchen is stir fried dishes. With my little stove it is simply impossible to recreate the same environment that a professional Asian kitchen has with their gas jets and wok set ups. As a result, when you try to recreate those amazing dishes at home they never come out the same. The vegetables are soggy and the proteins are either over cooked or just don’t have that same crispness that you get in the restaurant.
Have no fear! I have come up with a “cheat” for you. For numerous reasons there are still some limitations. In this recipe however, I am keeping to the basics and going to show you the fundamentals of a quick stir fry. Once you have seen the video you will have a basic understanding on how to make stir fry at home and still have that “restaurant” taste and texture.
As usual it is about the prep and the execution. The prep is what usually takes the most time. Execution comes with practice. The key here is to do it execute two things at the same time. A. Steam some of your veggies and B. Saute your other ingredients in an ordinary frying pan. You will see what I mean in the video.
Just remember, it is up to you what you want in this dish. The beauty of this cuisine is the versatility in vegetables, the sauces and the proteins, if any. For those of you that are vegetarians it a great healthy way to add variety into you diet. Below I have listed the ingredients from the video but you can mix and match to your taste. Experiment! Hope you enjoy.
Ingredients: Stir fry
Ingredients
- BBQ store bought chicken (optional)
- Carrots
- Broccoli
- Mushrooms (any variety)
- Yellow bell pepper
- Garlic
- Ginger ( I freeze mine first then grate with a micro plane.
- Onions
- Bok choi or another variation.
- Bean sprouts
- Maggi sauce ( I use this instead of soy for its depth and not as salty)
- Chili crisp
- Sesame seed oil ( us sparingly)
- Hoisin Sauce
- Fish sauce
- Avocado oil to saute in. ( High smoke point)
Directions for Versatile Express Pasta Recipe
Directions
- Set up your stove top steamer first and put to just above the steam point.
- Chop and dice all your vegetables.
- Prepare the chicken if you are adding that in.
- Heat frying pan to medium heat.
- Once the steamer is ready add carrots and broccoli first for one minute.
- Add onions and mushrooms to the pan.
- Turn off steamer. Add Bell peppers. Replace lid quickly.
- Let the onions slightly brown and you will see the mushrooms will release some water.
- Add Chicken at this point.
- Add Maggi
- Veggies should be par cooked.
- Add sesame oil.
- Toss in pan
- Add chili crisp and siracha mix well.
- Add Hoisin and ginger
- Toss
- Add Bok choi, fish sauce and put lid on for one minute or until slightly wilted.
- Take lid off and add garlic last, toss well.
- Plate and top with bean sprouts. Done!
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