While to blanch a plate of
vegetables is a no brainer, to stir-fry that same plate of
vegetables does need a little more care and "heart" if you do not want yours to turn out of greasy and droopy, like what you get in some food stalls and take-outs. I love to use garlic - for aroma; carrots - for color; shitake mushrooms - for added nutrition and depth in flavor. While
Mark Bittman of the New York Times does his with shitake and oyster sauce (emphasizing on getting the real good oyster sauce and nothing artificial), how about you? How do you stir fry vegetables in the simplest flavorful way?
Here's one option:
Ingredients: - bok choy, separate into stems and leaves, then cut the stems into smaller pieces
- carrots, thinly sliced
- shitake mushrooms, use caps and slice the caps into smaller pieces
- garlic, minced
- pinch of salt and white pepper
Directions: Add a little oil in a heated pan. When oil is slightly hot, add garlic and fry till fragrant. Then add in carrots, bok choy stems, mushrooms and fry briskly till slightly softened. Add the bok choy leaves, fry briskly. Cover the pan and allow it to simmer a while (so that the steam can cook the vegetables mixture). Stir fry thoroughly. If mixture is too dry, add in 1 -2tbsp of water. Add pinch of salt and white pepper, to taste.
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Comments (6)
Haha, been eating this my whole life :P
LOVE! Though I usually skip the carrots. I sometimes drizzle a little sesame oil on top/sprinkle some toasted sesame seeds on. Yummy! Bok choy is one of my favs.
@Fallen_November@xanga - same here :D
this looks good. i have not had something like this in awhile.
It's my favor dish. I like cook bok choy with mushroom too, and use garlic for aroma.
I've never tried oyster sauce. I use chicken broth most times.
reminds me of home